Laurie of Quirky Cupcake formed Tuesdays With Dorie as a form of accountability for baking at least once a week using the cookbook, Baking: From My Home to Yours by Dorie Greenspan.
This week Heather of Sherry Trifle chose Fresh Ginger and Chocolate Gingerbread on page 212. I couldn’t wait to try this recipe. Chocolate and gingerbread are both favorites around here. We are a bit limited on gourmet as well as a few other things ingredients wise around here, especially mid winter so I did make a few substitutions using what I had on hand and hubby still gave it 2 thumbs up!
I didn’t have any bittersweet chocolate so I used semi-sweet instead. I also used chips instead of shaved and that was a great bonus on the bites of chocolate surprise. I couldn’t get ahold of any of the chopped ginger in syrup either so opted out of it.
♥
I love your “happy” sprinkles. Yea for sunshine today.
Hope your Spring comes soon too.
Good job!
AmyRuth
Love the sprinkles – very cute!
Boy, does that look yummy! I love your square springform pan. Glad this got two thumbs up!
Mmmm Tamy, that cake looks soooo wonderful! I’m drooling over here!
Jen
super réussi Tamy 🙂 bravo !
Looks delicious!
This cake was delicious. I love the sprinkles on yours.
I used ss chocolate, too…it was an amazing cake! Nice job!
I’ve had to become creative in some of my TWD recipes, too! I love the pretty sprinkles 🙂
Glad your substitutions worked out, it seems to have turned out pretty good!
I’m absolutely totaly jealous of that square spring form pan! LOL
Bravo, Tamy!