Fresh Ginger and Chocolate Gingerbread
For the Cake
2 tablespoons finely chopped peeled fresh ginger
1 tablespoon sugar
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 stick plus 3 tablespoons (11 tablespoons) unsalted
butter, at room temperature
3/4 cup (packed) light brown sugar
3 large eggs
1/2 cup molasses (not blackstrap)
6 ounces bittersweet chocolate - 2 ounces melted
and cooled, 4 ounces finely chopped
1 cup buttermilk
1 tablespoon finely chopped stem ginger in syrup
(available in Asian markets and supermarkets;
optional)
For the Icing
3 ounces bittersweet chocolate, coarsely chopped
1 tablespoon strong coffee
3 tablespoons unsalted butter, at room temperature
3 tablespoons confectioners' sugar
Getting Ready:Center a rack in the oven
and preheat the oven to 350 degrees F.
Butter a 9-inch square baking pan and
put it on a baking sheet. (Pan must
be a full 9-inch square size or batter
will overflow - measure first).
To Make the Cake:
Put the fresh ginger and sugar in a
small bowl, stir and set aside.
Whisk the flour, baking soda and
spices together.
Working with a stand mixer, preferably
fitted with a paddle attachment, or
with a hand mixer in a large bowl,
beat the butter and brown sugar and
butter together at medium speed until
light and fluffy, about 3 minutes.
Add the eggs one at a time, beating
for 1 minute after each egg goes in.
Don't worry if the mixture looks curdled
at this stage. Pour in the molasses and
beat until smooth. Reduce the mixer speed
to low and add the melted chocolate,
along with the sugared ginger.
Still on low speed, add the dry ingredients
in 3 additions and the buttermilk in 2
(begin and end with the dry ingredients),
mixing the batter only as much as needed
to blend the ingredients.
Fold in the chopped chocolate and the
ginger in syrup.
Pour the batter into the pan.
Bake for about 40 minutes, or until
the cake starts to pull away from the
sides of the pan and a thin knife
inserted into the center comes out
clean.
Don't be concerned if the cake has
domed and cracked-it will settle down
as it cools.
Transfer the cake to a rack and cool
for 10 minutes, then unmold the cake.
Turn right side up to cool to room
temperature before icing the cake.
To Make the Icing:
Set a heatproof bowl over a pan
of simmering water, put the
chocolate and coffee in the bowl,
and stir occasionally until the
chocolate is melted. Remove
the bowl and, using a small whisk,
stir in the butter one tablespoon
at a time.
Sift the confectioners' sugar over
the chocolate and stir in.
Transfer the bowl to a counter and
let the icing sit for about 10 minutes.
Put the gingerbread, still on the rack,
on a piece of wax paper or foil (the
drip catcher).
Pour the icing onto the center of the cake
and use a long metal spatula to spread
the icing evenly over the top.
Allow the icing to set for 30 minutes
(you can hurry it along by chilling the
cake briefly). If the edges of the cake
are overbaked, now is the time to trim
them.
Then cut the gingerbread into 9 even
pieces.
Hugs
Melanie
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