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Bon Appétit

Dark Ginger Rye Cake with Yogurt and Honey

4.0

(3)

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Michael Graydon & Nikole Herriott

Richly spiced gingerbread with the texture of a moist, dense devil’s food cake, this recipe only gets better if you make it ahead.

Recipe information

  • Yield

    Makes one 10"-diameter cake Servings

Ingredients

Nonstick vegetable oil spray

1

cup robust-flavored (dark) molasses (not blackstrap)

1

cup stout

½

teaspoon baking soda

1½

cups rye flour

½

cup all-purpose flour

2

tablespoons ground ginger

1

teaspoon ground cinnamon

¼

teaspoon freshly grated nutmeg

½

teaspoon freshly ground black pepper

1½

teaspoons baking powder

1

teaspoon kosher salt

3

large eggs

1

cup granulated sugar

1

cup (packed) dark brown sugar

1

teaspoon finely grated peeled ginger

1

teaspoon vanilla extract

½

cup virgin coconut oil, melted, slightly cooled

¼

cup vegetable oil

¼

cup honey

2

cups plain whole-milk yogurt

Special Equipment

A 10-inch-diameter springform pan

Preparation

  1. Step 1

    Preheat oven to 350°. Lightly coat pan with nonstick spray. Bring molasses and stout to a simmer in a small saucepan, whisking to incorporate. Remove from heat and stir in baking soda; let cool.

    Step 2

    Sift rye flour, all-purpose flour, ground ginger, cinnamon, nutmeg, and pepper through a coarse-mesh sieve into a medium bowl. Stir in baking powder and salt. Whisk eggs, granulated sugar, brown sugar, fresh ginger, and vanilla extract in a large bowl to combine. Whisk in coconut oil, vegetable oil, and cooled molasses mixture. Add dry ingredients and fold just until blended. Scrape batter into prepared pan.

    Step 3

    Bake cake until a tester inserted into the center comes out clean, about 1 hour. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Run a knife around sides of cake and unmold. Let cool completely.

    Step 4

    Break cake into large pieces and arrange on a platter. Swirl honey into yogurt in a small bowl and serve alongside cake.

    Step 5

    Do Ahead: Cake can be made 3 days ahead. Store tightly wrapped at room temperature.

Nutrition Per Serving

For 8 servings: Calories (kcal) 810 Fat (g) 26 Saturated Fat (g) 15 Cholesterol (mg) 80 Carbohydrates (g) 149 Dietary Fiber (g) 0 Total Sugars (g) 86 Protein (g) 11 Sodium (mg) 500
Explore Bon AppétitCakeDessertGingerRye FlourMolassesYogurtWinterEasySnackNut-FreeBakingChristmas
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Reviews (3)

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  • This makes a very distinctive cake, but I'd say it's not for the average person. I really love molasses, but it was a bit bitter even for me. The yogurt and honey didn't help it at all, as both of those have bitter elements themselves and the combo brought out the worst in all of them. I think it would work very well with vanilla ice cream or good whipped cream, though. That should soften this cake's flavor a lot. Also, it didn't cook as evenly as I'd like, leaving the outside near burnt (also not helping the bitter taste) while the interior was barely done. I think a water bath would help a lot with that, though or those insulated cake rings. And I put a circle of parchment paper on the bottom of the pan which I think is 100% necessary. This cake STICKS to EVERYTHING. It sticks to the pan, it sticks to the plates, it sticks to the knife, it sticks to your fingers (if you try to break it up as suggested). My molasses and ginger loving self will probably make this aggressively flavored cake again, but fair warning: it's got it's issues.

    • KeirKieran

    • 3/4/2019