1 hour ago
Tuesday, December 20, 2011
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
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.