Cardamom Ginger Chocolate Cake

Cardamom Ginger Chocolate Cake


  • 2 cups all-purpose flour
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup unsweetened, special-dark cocoa powder
  • 2 teaspoons cardamom
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 eggs
  • 1/2 cup whole milk
  • 1/2 cup oil
  • 2 teaspoons vanilla
  • 1 1/2 cups boiling water
  • 2 cups unsalted butter
  • 1 teaspoon cardamom
  • 1 teaspoon ginger
  • 4 cups powdered sugar
  • 1 tablespoon meringue powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla
  • 2-4 tablespoons cream or whole milk
  • mini chocolate chips and chopped candied ginger for garnish

Preheat the oven to 350 and grease three 8-inch pans with non-stick spray (I used two 8-inch and two 6-inch pans, then split each of those in half for a total of 8 layers between the two tiers).  In the bowl of your stand mixer fitted with the paddle attachment, combine the dry cake ingredients.  Add the wet ingredients and mix on low for 30 seconds then on medium for 3 minutes.  Batter will be thin.

Divide batter between the cake pans and bake for 18-22 minutes, until a toothpick comes out clean.  Cool completely in the pans set on wire racks, covered loosely with a clean towel.

For the buttercream, beat the butter, cardamom and ginger until smooth.  With the mixer on low, add the powdered sugar and meringue powder until combined.  Add the salt, vanilla and cream; whip on medium high for 4-5 minutes until light and fluffy.

Frost the cooled cakes with the buttercream, and sprinkle with the chocolate chips and candied ginger.

Recipe from Curly Girl Kitchen