Cake has been on my mind these last few weeks as I’ve been celebrating milestones. My family calendar includes numerous May birthdays, which are always occasions to bake a cake or pie. This year, we also celebrated my parents’ 50th wedding anniversary. I baked them the stacked version of Chocolate Pudding Cake filled with homemade strawberry-rhubarb-lilac jam, coated with Chocolate Ganache, and topped with fresh strawberries.

This month, I’m celebrating 8 years of Twice as Tasty, so I’m sharing yet another cake recipe in my latest Twice as Tasty column for the Flathead Beacon. I developed this recipe to use three forms of ginger, mimicking the layers of flavor in my favorite Triple Gingersnaps. But unlike the crisp cookies, I always want my cakes to be moist and soft. This cake achieves that through molasses, eggs, and baking soda dissolved in hot water.
Learn to make Triple Ginger Cake