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Preheat oven to 350°F. Coat and lightly flour a 10-inch fluted tube (Bundt) pan with cooking spray; set aside. In a large bowl, combine flour, cocoa powder, baking powder, baking soda, ground ginger and salt; set aside.
In a medium bowl, whisk together buttermilk (or sour milk), granulated sugar, oil, eggs, crystallized ginger and vanilla. Add the buttermilk mixture to the flour mixture. Beat with a wire whisk just until combined.
Spoon the batter into the prepared pan, spreading evenly. Bake for 30 to 35 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool in the pan on a wire rack for 15 minutes. Remove from the pan; cool completely on the wire rack. Sprinkle with confectioners’ sugar before serving. If desired, garnish with raspberries and mint leaves.