Ingredients
Yields: 2 x 9″ rounds
- 1 cup (4 ounces) peeled, thinly sliced fresh ginger (about 5 ounces unpeeled)
- 1 cup (7 ounces) sugar
- 1 cup neutral-tasting oil
- 1 cup molasses
- 2 1/2 cups (12 ounces) all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 12 teaspoon ground cloves
- 14 teaspoon freshly ground black pepper
- 2 teaspoons kosher salt or 1 teaspoon fine sea salt
- 2 teaspoons baking soda
- 1 cup boiling water
- 2 large eggs at room temperature
- 2 cups Vanilla Cream Cheese frosting
Instructions
- Preheat the oven to 350°F. Set a rack in the upper third of the oven. Grease two 9-inch cake pans, then line with parchment paper. Grease and sprinkle generously with flour, tap out the excess, and set aside.
- Purée the fresh ginger and sugar together in a food processor or blender until smooth, about 4 minutes. Pour the mixture into a medium bowl and add the oil molasses. Whisk to combine and set aside.
- Whisk together flour, cinnamon, ginger, cloves, pepper, salt, and baking soda, then sift into a large bowl. Set aside.
- Whisk the boiling water into the sugar-oil mixture until evenly combined.
- Make a well in the center of the dry ingredients and gradually whisk in the water-oil mixture until incorporated. Gradually whisk in the eggs and stir until smooth. The batter will be thin.
- Divide the batter evenly between the prepared pans. Drop the pan onto the counter from a height of 3 inches a couple of times to release any air bubbles that may
- have formed.
- Bake in the upper third of the oven for about 40 minutes.
- Cool the cakes completely on a wire rack before unmolding them from the pan and peeling off the parchment paper.
- To serve, place one layer down on a cake plate. Spread 1 cup Vanilla Cream in the center of the cake and gently place the second layer atop it. Spread the remaining cream onto the center of the top layer and chill for up to 2 hours before serving.
- Alternatively, top with cream cheese frosting, serve with ice cream, or simply dust cakes with powdered sugar. The batter also makes for fantastic cupcakes!