Thursday, April 23, 2015

Ginger and Dark Chocolate from Mel’s on Main




By Mel Gresham from the Haunted Yarn Shop Mysteries

Mel Gresham, here, blogging for Kath Rutledge. She asked me to fill in for her here this month because she’s busy trying to catch up on knitting baby hats for the TGIF one thousand hat challenge. TGIF—that’s Thank Goodness It’s Fiber—is the needlework group that meets at Kath’s business, the Weaver’s Cat. We’re on target to knit and donate one thousand baby hats to the hospital by the end of the year. Kath, despite owning a fiber and fabric shop, is not the fastest woman with two knitting needles. That’s probably because she spent her professional life as a textile preservation specialist and let her needle skills grow rusty.

When I asked Kath what I should blog about today, she said, “Anything you want. Or you can just post a recipe and pictures . . .” That’s when I got suspicious and I asked her if she had any particular recipe in mind. She hemmed and hawed and finally said, “How about Tunnel of Fudge?” Uh huh. I should’ve known. I think she might be addicted to my dark chocolate tunnel of fudge cake studded with aromatic and delectable crystallized ginger. And come to think of it, why wouldn’t she be? I might be addicted to it, too, if I let myself get carried away. Don’t believe me? I dare you to give the cake a try and not fall in love (just don’t look too closely at things like cholesterol and calories). Here’s the recipe.
 
Tunnel of Fudge with Ginger

Ingredients:
Cake
1 cup white sugar
¾ cup brown sugar
1 ¾ cups butter, softened
6 eggs
2 cups powdered sugar
2 ¼ cups unbleached white flour
¾ cup unsweetened cocoa
2 teaspoons vanilla
1 ½ cups chopped, crystallized ginger

Glaze
¾ cup powdered sugar
¼ cup unsweetened cocoa
4-6 tablespoons milk

Directions
  • Preheat oven to 350º F. Grease and flour a 10-inch Bundt or tube pan.
  • In a large bowl, cream sugar and butter until light and fluffy. Beat in eggs 1 at a time. Gradually add the 2 cups of powdered sugar, blending well. Stir in flour and remaining cake ingredients. Pour batter into prepared pan. Spread evenly.
  • Bake at 350ºF. for 45 to 50 minutes or until top is set and edges are beginning to pull away from the sides of the pan. Cool in pan on a wire rack for 1 ½ hours. Turn out onto serving plate and cool completely.
  • Combine glaze ingredients in small bowl, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.

If you like the sound of this cake, be sure to stop by my café the next time you’re in Blue Plum, Tennessee. Chocolate and ginger – Mm-mmm. What flavors and scents are you helpless to resist?

The award-winning, national-bestselling Haunted Yarn Shop Mysteries are available in mass market, e-book, large print, and audio wherever books are sold.



Visit Molly MacRae on Facebook and Pinterest, or find her the first Monday of each month at Vintage Cookbooks and Crafts







17 comments:

  1. The cake looks divine. I love the scents of chocolate, vanilla, and cinnamon.

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    1. I swoon over cinnamon! Not really - it would be hard to cook with it if I always did that. But yes, chocolate, vanilla, and cinnamon - wonderful scents!

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  2. Dark chocolate and ginger--the perfect combination. I love the smell and taste of chocolate, ginger, coffee, vanilla, cinnamon, and the zest of oranges, lemons, and limes.

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    1. Oh yes, zest! We should get together for a sinful scents party, Willow!

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  3. Oh gosh that looks really good. I like a bunch of flavors with anything, but if we are talking dessert..... SWEET AND SALTY!!!! I loooooooove sweet and salty so much! There was this cookie I had one time that is the perfect example. It was a really tasty cookie with toffee chunks and caramel patches all over. And it also had those litle round nuts, what are those called? I think they are macadamia nuts? Anyway the cookie is awesome!!! I think I got it at Barnes & Noble, but they don't always have which stinks (sigh) . Well thanks for listening to me go on and on about a cookie! Oh but what a great cookie it was! :)

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    1. You're my kind of cookie-lover, Abby! I'll have to look for a recipe like that. I love sweet and salty, too, especially salty caramel (and chocolate)!

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  4. The cake sounds really good! Does it have to be made in a Bundt pan? I like Trader Joe's Triple Ginger Cookies. I don't think I have ever had ginger with chocolate before. Sounds good though!

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    1. A bundt or other tube pan will probably work best, Elaine. It might be interesting to try a loaf pan, though. Divide the batter between a few of them . . . worth an experiment! And if it works, that helps solve the problem of too much of a good thing for one or two people to have sitting around at home. Make the batter, divide it into three loaf pans, and then you've to one cake for the folks at home and a couple more so that you can give that wicked temptation away. Thanks for stopping by!

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    2. Thanks! I think it is worth a try sometime. I don't have a Bundt or a tube pan. I didn't use them enough to justify keeping them in the moves.

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  5. What a great combination! I'll have to try this.

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  6. Mel, that looks like a winner! I never wanted my chocolate adulterated until I tasted salted caramel fudge, then I flip flopped completely. This looks good.

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    1. Salted caramel fudge! How can you go wrong with a combination like that? Thanks for stopping by, Janet.

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  7. This book sounds great and that cake sounds and looks delicious. Thanks for sharing!

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  8. That cake sounds (and looks) amazing! Thank you for sharing.

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  9. The book IS great, and I cant wait to try the cake! Thanks for the recipe!

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