Chocolate Gingerbread Cake with Orange-Scented Whipped Cream

Ok friends, you are in for a treat today. Last night, when I should have been sleeping, I was restlessly lying in my bed thinking about this cake. Orange, ginger, and chocolate. Seriously, this is a magical combination! I love gingerbread, but combining it with chocolate?! I couldn't wait to try it. As I developed the recipe for the cake I noticed a basket of oranges sitting on the counter, and it struck me that orange zest in the whipped cream atop the cake would be heavenly. Oh was I right! My heart was leaping at the idea of tasting this delicious dessert as it was baking. Upon tasting the first bite, I realized my restlessness had not been in vain; it was so tasty.

In addition, this is not your typical over-the-top rich kind of cake. Although it is a dessert, and should be eaten in moderation, it is healthier and more nourishing than the average cake. I used only natural sweeteners, along with freshly ground whole wheat flour to add more nutrients. If you do not have a grain mill at home, I suggest using unbleached white flour, as store-bought wheat flour tends to be bitter. I also used non-homogenized, and not ultra-pasteurized, whipping cream to make the whipped cream, because it contains more of the beneficial "good stuff" for our bodies. I hope you enjoy this cake as much as I did!

Chocolate Ginger Bread Cake with Orange Scented Whipped Cream

For the Cake:
1/2 cup butter, softened
1/2 cup honey
1/2 cup molasses (not blackstrap)
2 eggs, room temperature
1 1/2 tsp. vanilla
1 Tbsp. plus 1 tsp. freshly grated ginger

2 cups flour
1/2 cup cocoa powder
2 tsp. baking soda
1/2 tsp. sea salt
1/2 tsp. cinnamon

3/4 cup full-fat buttermilk
1/2 cup whole milk

Preheat oven to 350 degrees Fahrenheit and butter and flour a 9-inch bundt pan. In the bowl of an electric mixer, cream together the butter, honey, and molasses. Add eggs, one at a time, scraping down the bowl occasionally. Stir in the vanilla and ginger. In a medium bowl, mix the remaining dry ingredients together; fold into butter mixture. Once combined, stir in the milks, and beat at medium high speed for two minutes. Scrape batter into prepared pan, and bake for 45-50 minutes, until tester inserted comes out clean, and cake springs back slightly when touched.

For the Whipped Cream:
1 1/2 cups whipping cream
zest of one orange
honey to taste (I think I used about 1 1/2 Tbsp.)

Whip all ingredients together and place a generous amount atop each piece of cake. Go sit down, relax, and enjoy while you indulge in the moment.

With Love,
~Angie