Spicy Chocolate Ginger Cake

• For the Dry Ingredients:
• 2 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt (I use Diamond Crystal Kosher salt. Other salts are more salty. Use less.)
• 2 teaspoons Chinese 5-spice powder
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon allspice
• 1/2 teaspoon ground ginger
• 1/2 teaspoon espresso powder
• 3/4 cup Dutch process cocoa powder
• For the Wet Ingredients:
• 1/4 pound (1 stick) butter, melted and cooled
• 1 cup plain yogurt
• 1/2 cup milk
• 1 cup dark brown sugar
• 2 tablespoons molasses
• 1 tablespoon grated fresh ginger (from about a 2 inch long piece)
• 2 eggs, room temperature
• For the topping:
• 2-3 tablespoons turbinado sugar
• 2-3 large pieces candied ginger, finely chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon allspice
• 1/2 teaspoon cinnamon

1. Heat oven to 350 and generously butter an 8 inch square cake pan. Melt the butter and set it aside to cool.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, spices and cocoa.
3. In a medium-sized bowl, whisk together the butter, yogurt, milk, brown sugar, molasses, grated fresh ginger and eggs. Whisk till thoroughly blended. Pour into bowl with flour mixture and gently fold until completely combined. The batter will be thick like brownie batter. Scrape it into the prepared pan and smooth the top.
4. Combine the turbinado sugar, chopped candied ginger, salt, allspice and cinnamon and sprinkle it over the top of the cake. Bake for 40-50 minutes till a tester comes out clean. Eat it warm or at room temperature.

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Taken from food52.com/recipes/16075-spicy-chocolate-ginger-cake (may not work)