Ingredients
6 ounces milk chocolate, cut into 1/2-inch pieces2-1/3 cups all-purpose flour1/2 cup baking cocoa1 teaspoon ground cinnamon1/2 teaspoon salt1/4 teaspoon ground cloves1 cup canola oil1 cup molasses1 cup sugar1 cup water1-1/2 teaspoons baking soda3 tablespoons grated fresh gingerroot2 large eggs, room temperature2 large egg yolks, room temperatureGANACHE:4 ounces bittersweet chocolate, chopped1/2 cup heavy whipping cream2 tablespoons chopped crystallized gingerVanilla ice cream or sweetened whipped cream, optional
Preparation
Preheat oven to 350°. Grease a 9-in. springform pan. Place on a baking sheet.
Place milk chocolate in a small bowl. In another bowl, whisk flour, cocoa, cinnamon, salt and cloves; add 1 tablespoon flour mixture to milk chocolate and toss to coat.
In a large bowl, beat oil, molasses and sugar until blended. In a small saucepan, bring water to a boil; stir in baking soda until dissolved, then ginger. Add to oil mixture; beat until blended. Gradually add remaining flour mixture, beating on low speed just until moistened. In a small bowl, lightly beat eggs and egg yolks; stir into batter until combined.
Fold in milk chocolate. Transfer to prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack 30 minutes.
Loosen sides from pan with a knife; remove rim from pan. Cool cake completely on wire rack.
For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir with a whisk until smooth; cool slightly, stirring occasionally. Pour over cake; sprinkle with crystallized ginger. If desired, serve with ice cream.
