A spin on my fresh ginger cake, this time with chocolate, coconut, and pecans. It's decadent, heavenly, and made with olive oil instead of butter. And if it weren't for the chocolate, this cake would also be dairy-free!
How to Make Ginger Cake Moist
There are two tricks I use to keep this ginger cake moist:
- Use fresh ginger
- Dissolve the leavener for this recipe, baking soda, in hot water before adding it to the batter.
What Can I Make with Lots of Ginger?
I love using ginger in my recipes, and this chocolate ginger cake is a variation on my fresh ginger cake, that uses even more fresh ginger! Here are some other recipes and ideas I love that use fresh ginger:
- Hot Ginger Tea: Simple steep a few slices of peeled, fresh ginger in hot water to enjoy a cup of grounding, ginger tea.
- Fresh Ginger Cake
- Sweet & Spicy Garlic Ginger Salmon
- Ginger Scallion Noodles with Broccoli & Carrots
- Miso Ginger Salmon
- Add a knob of fresh ginger to your favorite bone broth recipe for a delicious, added flavor.
How Do You Bake with Fresh Ginger?
Fresh ginger has varying levels of wetness, which makes it a tricky ingredient to keep consistent in your bakes. Here are some things to look out for:
- Dryness: Old ginger can be quite dry. Make sure you are buying fresh ginger at the store. If it is wrinkled and shriveled up, it probably isn't good anymore.
- Woodiness: Old ginger is also woody. Snap a small piece of the ginger off at the store. If it easily snaps and you see a clean, yellow, wet center, then you have found some good ginger.
- Stringiness: Bad ginger can also be stringy. If your ginger is stringy, make sure you chop it up very well or you will experience a stringy cake.
I tend to find better, fresh ginger (and at a better price) at the local Asian market.
I grate the ginger on a coarse cheese grater (affiliate link opens in new tab) and yield the best results this way. Grating on a smaller grater separates the ginger and liquid leaving the ginger dry and adds too much water directly into the batter.
Step-by-Step Recipe with Photos
For this recipe, you will need all-purpose flour, unsweetened cocoa powder, cinnamon, ground clove, salt, dark brown sugar, dark molasses, 1 egg, fresh ginger, olive oil, baking soda, hot water, finely chopped dark chocolate, pecans, and coconut.
Lightly oil a glass or ceramic baking dish with olive oil. I prefer to use 8x8 (affiliate link opens in new tab), but this recipe also works with 9x9.
Start with the dry ingredients. Sift your flour, spices, and salt into a medium bowl. Set aside. Next, mix the wet ingredients. Mix your brown sugar, molasses, egg, olive oil and ginger in a large bowl.
Pour hot water over the baking soda and mix until the baking soda is dissolved. Stir into the wet ingredients. Then, stir the dry ingredients into the wet ingredients until just mixed. Finally, gently fold in the chopped chocolate.
Add the batter to your prepared baking dish. Top with chopped pecans and coconut. Sprinkle on raw brown sugar. Bake 30-35 minutes. It is ready when a toothpick comes out clean. Start checking at 28 minutes for a 9x9 pan, and at 32 minutes for 8x8.
Let cool on a rack. Best if cooled overnight. Delicious when served with whipped cream.
More Chocolate & Cake
Here are my favorite holiday treats and other similar recipes... or check out all my sweets recipes to find what you are looking for.
- Earl Grey Hot Chocolate with Lavender Whipped Cream
- Matcha & Chocolate French Silk Pie
- Ginger Cake
- Persimmon Bread
- Apple Slab Olive Oil Cake
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Chocolate Ginger Cake with Coconut & Pecans
- 1 1/4 cups all-purpose flour
- 1/4 unsweetened cocoa powder
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup dark brown sugar
- 1/2 cup dark molasses
- 1 egg room temperature
- 1/2 cup fresh ginger grated with a cheese grater
- 1/2 cup olive oil
- 1 tsp baking soda
- 1/2 cup hot water
- 1/2 cup dark chocolate finely chopped
- 1/2 cup pecans chopped
- 1/4 cup coconut I use unsweetened, but also delicious with sweetened
- Raw brown sugar for sprinkling
- Lightly oil an 8x8 or 9x9 baking dish with and preheat the oven to 350F.
- Sift your flour, spices, and salt into a medium bowl. Set aside.
- Mix your brown sugar, molasses, egg, olive oil and ginger in a large bowl.
- Pour hot water over the baking soda and mix until the baking soda is dissolved. Stir into the wet ingredients.
- Stir the dry ingredients into the wet ingredients until just mixed.
- Fold in the chopped chocolate.
- Add the batter to your prepared baking dish. Top with chopped pecans and coconut. Sprinkle on raw brown sugar.
- Bake 30-35 minutes. It is ready when a toothpick comes out clean. Start checking at 28 minutes for a 9x9 pan, and at 32 minutes for 8x8.
- Let cool on a rack. Best if cooled overnight. Delicious when served with whipped cream.