Expert Chocolate Gingerbread
Expert Chocolate Gingerbread
From Bon Appétit
Ingredients
- Cake:
1 3/4 cups all purpose flour
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup warm water
1/2 teaspoon baking soda
3/4 cup (packed) golden brown sugar
6 tablespoons (3/4 stick) unsalted butter, melted
1/3 cup mild-flavored (light) molasses
2 large eggs
1 tablespoon grated peeled fresh ginger
- Glaze:
1/2 cup whipping cream
1/4 cup (1/2 stick) unsalted butter, room temperature
2 tablespoons light corn syrup
8 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract
1/4 cup chopped crystallized ginger
Directions
Cake
- Preheat oven to 350°F. Butter 9-inch square metal baking pan. Line bottom with parchment paper. Butter parchment.
- Whisk first 6 ingredients in medium bowl to blend. Mix warm water and baking soda in small bowl until baking soda dissolves.
- Using electric mixer, beat sugar, butter, molasses, eggs, and fresh ginger in large bowl until well blended.
- Add dry ingredients in 3 additions, alternating with water mixture in 2 additions, beating until just combined. Pour batter into prepared pan.
- Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool on rack 20 minutes.
- Run knife around edge of cake to loosen. Invert cake onto rack; cool. Peel off parchment.
Glaze
- Bring first 3 ingredients to simmer in medium saucepan.
- Remove from heat. Add chocolate and vanilla; stir until smooth. Let stand until cool but still pourable, about 20 minutes.
- Place cake on rack set atop baking sheet. Reserve 1/2 cup glaze. Pour remaining glaze over cake, spreading with spatula to coat top and sides. Chill cake and reserved glaze until reserved glaze is just firm enough to pipe, about 1 hour.
- Transfer reserved glaze to pastry bag fitted with 1/4-inch plain tip. Pipe 5 diagonal lines atop cake, spacing evenly.
- Cluster crystallized ginger atop lines.
Serves 9 to 12.
Information
- Category
- Desserts, Cake
- Cuisine
- North American