Dark and Sticky Gingerbread

This dark, spicy and ultramoist cake is never more delicious than it is during the holidays. Its warm flavors are perfect for a wintry day — and even better when paired with a frothy pint of Guinness.

 

Dark and Sticky Gingerbread

 

1 cup (8 fl. oz./250 ml.) brewed espresso or very strong coffee

3/4 cup (6 oz./185 g.) firmly packed dark brown sugar

1 cup (11 oz./345 g.) molasses

3/4 cup (6 fl. oz./180 ml.) canola oil

3 large eggs, lightly beaten

2 Tbs. peeled and grated fresh ginger

2 cups (10 oz./315 g.) all-purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

2 Tbs. ground ginger

1 tsp. ground cinnamon

1/4 tsp. freshly grated nutmeg

Pinch of ground white pepper

1/2 tsp. kosher salt

Heaping 1/4 cup (1 1/2 oz./45 g.) chopped crystallized ginger

Whipped cream for serving

 

Position a rack in the middle of the oven and preheat to 350°F (180°C). Butter the bottom and sides of a 9-inch (23-cm.) springform pan. Line the bottom with parchment paper and butter the parchment. Put the pan on a rimmed baking sheet.

 

In a bowl, whisk together the espresso, brown sugar, molasses, oil, eggs and fresh ginger. In a large bowl, sift together the flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, pepper and salt. Add the wet ingredients along with the crystallized ginger, and stir to combine. The batter will be quite loose.

 

Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 50-60 minutes. Let cool for about 10 minutes, then remove the pan sides and slide the gingerbread onto a serving plate. Serve warm with heaps of whipped cream. Makes one 9-inch (23-cm.) gingerbread.

 

Baker’s Note: Make the gingerbread into a dessert fit for company by serving slices topped with poached pears and cream whipped with a big pinch of ground ginger.

 

For more great cookies and other baking recipes be sure to check out our latest book, Williams-Sonoma Home Baked Comfort.