Preparation:
Set a rack at the lower third of the oven and preheat to 350 degrees. Sift
together the flour, cocoa, salt, soda, ginger, and cinnamon once onto a
piece of parchment or wax paper; set aside.
Use an electric mixer set on medium speed to beat the butter with the honey
until light, about three minutes. Beat in the egg and continue beating
until smooth and light, another two minutes.
On low speed, beat in half the dry ingredients then scrape down bowl and
beater(s) with a rubber spatula. Beat in the buttermilk and scrape down
again, then repeat with remaining dry ingredients.
Spoon the batter into the prepared pan and bake the cake for about 30 to 35
min., or until a toothpick inserted halfway between the side of the pan and
the center tube emerges clean. Cool the cake in the pan on a rack for 10
min., then invert onto a rack, remove pan and finish cooling.
Serving: Serve with butter pecan ice cream.
Storage: Keep the cake at room temperature under a cake dome or double-wrap
in plastic and freeze. |
