The recipe below makes 1 dozen regular-sized muffins or one 20 cm (8 inch)* round cake. I have halved this recipe successfully.
- 5 tablespoons unsalted butter, room temperature, plus more for pan
- 1-1/2 cups all-purpose flour, plus more for pan
- 1 teaspoon baking soda
- 2/3 cup boiling water
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup packed dark-brown sugar
- 1 large egg (if halving the recipe, use a small egg)
- 2/3 cup un-sulfured molasses
- 1-1/2 teaspoons finely grated peeled fresh ginger
- 2 pieces crystallized ginger, thinly sliced lengthwise, for garnish
- Chocolate Ganache
- Preheat the oven to 350°F. Generously butter and flour a standard 12-cup muffin pan, tapping out excess 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, 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 well combined.
- Divide batter evenly among prepared muffin cups, filling each about halfway. Bake, rotating pan halfway through, until a cake tester inserted in the centre of a cake 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 a parchment-lined rimmed baking sheet. Spoon about 1 tablespoon of Chocolate Ganache over each cake, letting some drip down the sides. Garnish with a couple of strips of crystallized ginger. Once glazed, cakes can refrigerated, in air-tight containers, for up to 3 days; bring to room temperature before serving.
*updated September 2018
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