Chocolate-Glazed Gingerbread Cakes

This is a Martha Stewart Recipe. Don't be a Martha hater. You really should try these, the flavors are magnificent, AND your guests will be impressed. I promise!

5 Tbsp unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, plus more for pan
1 tsp baking soda
2/3 cup boiling water
1 tsp baking powder
1 tsp ground ginger
3/4 tsp ground cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup packed dark brown sugar
1 large egg
2/3 cup unsulfured molasses
1 1/2 tsp finely grated peeled fresh ginger
2 pieces crystallized ginger, thinly sliced lengthwise, for garnish
Chocolate Ganache (recipe to follow)

Preheat oven to 350 degrees. Generously butter and flour a standard 12 cup muffin pan, tapping out extra flour; set aside. In a small bowl, stir together the baking soda and boiling water; set aside. In a medium bowl, sift together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, 2 to 3 minutes. Add the egg and beat until combined. Add molasses and fresh ginger, and reserved baking soda mixture; beat until combined. (The batter will look curdled but will come together once the flour is added.) Add the flour mixture and beat until combined.

Divide the batter evenly among prepared muffin cups, filling each about halfway. Bake rotating pan halfway through, until a cake tester inserted in center comes out clean, about 20 minutes. Transfer pan to a wire rack to cool for 15 minutes. Invert cakes onto rack to cool completely.

Set rack over parchment lined rimmed baking sheet. Spoon about 1 Tbsp of Chocolate Ganache over each cake, letting some drip down the sides. Garnish with a couple strips of crystallized ginger. Once glazed, cakes can be refrigerated, in airtight containers, for up to 3 days. Bring to room temperature before serving.

Chocolate Ganache
(Makes about 3 cups)

2 cups heavy cream
1 pound semisweet chocolate, finely chopped

In a small saucepan over medium-high heat bring cream to a full boil; turn off heat. Add chocolate, and swirl pan to completely cover it with cream. Let stand about 5 minutes. Slowly whisk mixture until smooth. Let cool, stirring frequently.

*When you buy fresh ginger (in the produce section of your grocery store) store in a ziploc bag in your freezer, it will keep for months. A microplane is best when grating ginger. I highly recommend getting one, they are one of my favorite kitchen tools.

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