This week, we’ve been fueling up in the morning with a piece of chocolate gingerbread cake from Susie Heller’s Chocolate edition! We've been topping it with labne instead of whipped cream, so it almost qualifies as breakfast food, but this cake would be just as at home on the dessert table. We hope you enjoy it as much as we have!
Chocolate Gingerbread Cake
8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for the pan
One 4-ounce piece of fresh ginger, peeled
1 cup mild molasses
1 teaspoon baking soda
2½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
Pinch of ground cloves
1 cup firmly packed light brown sugar
1 large egg
½ teaspoon pure vanilla extract
5 ounces 66% semisweet chocolate, melted, at room temperature
Lightly sweetened whipped cream (optional)
Preheat the oven to 350˚. Butter a 9-by-13-by-2-inch baking pan.
Finely grate the ginger, preferably on a Microplane, over a bowl. Place a fine-mesh strainer over another bowl and transfer the ginger to the strainer. Press on the ginger to extract all the juice. Discard the pulp.You should have about 2 tablespoons of ginger juice.
Bring 1½ cups of water to a boil in a small saucepan. Remove from the heat and stir in the molasses and baking soda. Cool for about 15 minutes while you make the gingerbread.
In a small bowl, whisk together the flour, baking powder, cinnamon, salt and cloves. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium-high speed until light and fluffy, about 3 minutes. Scrape down the side of the bowl and beat in the egg and vanilla to combine. With the mixer at low speed, alternately add one-third of the dry ingredients, followed by one-third of the molasses mixture, allowing each addition to be completely incorporated before adding the rest in thirds.
Scrape down the side of the bowl as necessary. Mix in the melted chocolate and reserved ginger juice, and remove the mixer from the stand. Using a silicone spatula, scrape the bottom of the bowl to be certain that all the ingredients are incorporated in the batter.
Pour the batter into the prepared pan and bake for 35 minutes or until a skewer inserted into the center comes out clean. Cool the gingerbread in the pan before cutting into pieces. Serve with whipped cream, if desired.