Tuesday, December 20, 2011

Christmas Time: Chocolate Gingerbread Cake

Though I made this cake for Thanksgiving, I am making it again for Christmas. It's very fragrant and perfect for this time of year. We loved it.

Don't be afraid of the mustard powder in the recipe, it gives it an edge. Spices in cakes are fantastic!

I made the cake and froze it ahead of time, then frosted it the day I was serving it.
It is a winner.

From my oh so favorite little cook look books, Canal House Cooking.

Chocolate Gingerbread Cake:

For the gingerbread:

2 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon dry mustard
1/2 teaspoon ground black pepper
8 tablespoons unsalted butter, softened
1/4 cup dark brown sugar
2 eggs
1 cup molasses
8 ounces chocolate chips, melted
1 cup espresso or strong coffee, cooled

For the chocolate icing:
8 ounces chocolate chips
1/2 cup heavy cream

For the gingerbread, preheat the oven to 375°. Grease a 9-inch springform
cake pan, then dust it with flour, tapping out any excess.

Sift or whisk the flour, baking soda, salt, ginger, cinnamon, allspice, mustard,
and pepper together in a large bowl then set aside.

Put the butter into a large mixing bowl and beat with an electric mixer on
medium speed until light and fluffy. Gradually beat in the brown sugar, about
2 minutes. Beat in the eggs one at a time. Beat in the molasses and the chocolate until smooth. Add the dry ingredients and the espresso alternately while
you continue to beat the mixture. Use a rubber spatula to help incorporate any
batter on the bottom or sides of the bowl.

Pour into the prepared cake pan and bake until the top springs back when you lightly press it in the middle, about 40 minutes. Remove from the oven and place on a rack to cool.

For the chocolate icing, while the cake cools, heat the chocolate and the cream together in a small heavy pot over low heat. Stir with a whisk as it melts.

Transfer the cooled gingerbread onto to a plate.
Smooth the icing on top of the gingerbread, allowing it to drip over the sides. Remove the paper.

Decorate with flowers, candied violets or little gingerbread pieces if you like.


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The Japanese Redneck said...

Sounds good Stacey.

Have a wonderful holiday season.

I'm out till Jan. 3rd, will catch up after the 1st of the year.

Marine Loves Papi... said...

Im gonna try making this for Christmas. Is the icing meant to appear a little bit grainy? Im not too good with icing and thats why i ask :) I don't mind that it's grainy if it's meant to be that way :)

Joanne said...

I ate ginger cookies with mustard powder a few weeks ago and was SHOCKED at how much I loved them! It really is a secret ingredient.

Isabelle said...

I made this cake last year from Canal House and we loved it!!!! It rocks! Merry & Happy!

r said...

Yummy! This is going on my "must make" queue

LauraNorthernCA said...

You must be a mind reader, because I printed this recipe out last night and set out the eggs & butter, with intentions of trying it today. How fun to see your post that you are making it again. I think you inadvertently omitted the sentence about arranging strips of waxed paper under the edges of the cake to keep the plate clean. :-)

Stacey Snacks said...

Hi Laura,
I omitted the wax paper step, because I did not use it. I don't always make the recipe exactly as it is written.

Glad you are trying this cake, I LOVED it!!!! Happy Merry!


Dana said...

I make David Lebovitz's chocolate gingerbread and I love it. This looks awesome too!