Nick Malgieri
Nick Malgieri

Chocolate Ginger Pound Cake

This cake is quite rich—the almonds make a perfect background flavor for the chocolate and ginger.

Makes one 12-inch Bundt or tube cake


1 1/2 cups whole almonds, about 6 to 7 ounces
16 tablespoons (2 sticks) unsalted butter, softened
1 cup sugar, divided
8 ounces semisweet chocolate, melted and cooled
8 large eggs, separated
1/4 cup peeled, grated fresh ginger
1/2 cup chopped crystallized ginger
1/4 teaspoon salt
1 cup all-purpose flour


1/3 cup water
1/3 cup light corn syrup
1 cup sugar
8 ounces semisweet chocolate, cut into 1/4-inch pieces

One 12-cup Bundt or tube pan, buttered and coated with dry breadcrumbs

  1. Set a rack in the middle level of the oven and preheat to 350 degrees.
  2. In a food processor fitted with the metal blade, grind the almonds finely, pulsing repeatedly.
  3. Beat the butter and 1/2 cup sugar with the paddle on medium speed until soft and light. Beat in the melted chocolate, then beat in the egg yolks, one at a time. Scrape down bowl and beater with a rubber spatula.
  4. Beat in the fresh ginger, crystallized ginger, almonds, and flour.
  5. In a clean, dry mixer bowl, whip the egg whites and salt with the whisk attachment on medium speed. When the whites are opaque and holding a very soft peak, increase the speed to medium high and whip in the remaining 1/2 cup sugar gradually, continuing to whip until the whites hold a soft, glossy peak. Stir 1/4 of the egg whites into the batter with a large rubber spatula. Fold in the rest.
  6. Spoon the batter into the prepared pan. Bake the cake until it is well risen and firm, about 45 minutes. Cool the cake in the pan for 5 minutes, then invert it to a rack to cool completely.
  7. For the glaze, combine the water, corn syrup, and sugar in a saucepan. Bring to a boil over low heat, stirring occasionally. Off heat, add chocolate and shake pan to completely immerse the chocolate. Let stand 2 minutes, then whisk smooth. Use a spoon to drizzle the glaze over the cooled cake.