Chocolate and Ginger Loaf Cake

cropped image of a single loaf of chocolate and ginger cake, showcasing the marbled interior

5 from 2 votes

This chocolate and ginger loaf cake is a comforting, moist, and earthy cake made with a combination of powdered and fresh ginger, and chocolate. It requires simple ingredients and involves creating a marble pattern with ginger and chocolate mix, then baking and glazing with an orange juice glaze. Perfect for a cozy, rainy afternoon with a cup of tea.

Prep Time25

Baking55

Total Time1 20

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: loaf

Calories: 3707kcal

Ingredients

Chocolate Cake Mix

1/3 cup all-purpose flour
3 tbsp. cocoa powder
1/2 cup butter
1/2 cup white sugar
2 eggs
1 tsp. baking powder
2 tbsp. chocolate chips

Ginger Cake Mix

1/2 cup all-purpose flour
1/2 cup butter
1/2 cup brown sugar
2 eggs
1 tsp. baking powder
1 tsp. ground ginger
1 tsp. ground cinnamon
1 tbsp. ginger grated from about a 3cm piece of ginger, peeled

Icing

1 tbsp. icing sugar
1 tsp. orange juice

US Customary - Metric

Instructions

Preheat the oven to 338⁰F (170⁰C). Line a loaf pan with parchment paper.
To make the ginger cake mix, using a stand mixer, cream together the butter and the brown sugar until pale and fluffy; about 2 minutes. Add the eggs and mix thoroughly with the butter and sugar mixture until smooth.
In another bowl, mix together the flour, baking powder, cinnamon, and ground ginger and mix so the dry ingredients are evenly distributed. Add to the wet ingredients and mix until smooth, but do not over-mix. Stir in the grated ginger.
To make the chocolate mixture, using a stand mixer, cream together the butter and sugar in the same way as for the ginger cake, then add the eggs and mix until smooth.
In another bowl mix together the flour, baking powder, cocoa powder, and chocolate chips and mix so the dry ingredients are evenly distributed. Add to the wet ingredients and mix until smooth, but do not over-mix.
Spoon in alternate spoonfuls of the ginger and chocolate mix until the loaf pan is about 2/3 full. If you have leftover cake batter, either scoop it into cupcake cases or mini loaf tins. Once the loaf pan is full, run a knife randomly through the mix to create a marble pattern – don’t do this too much otherwise the mixtures will mix together rather than create a marble effect!
Bake at 338⁰F (170⁰C) for 45-55 minutes until a toothpick comes out clean. Allow the baked cake to cool on a cooling rack.
In a small bowl, mix the icing sugar with the orange juice to make a runny but thick glaze. Once the cake has cooled, drizzle the glaze over the top.

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