Archive for December 27th, 2021

I really wanted to class-up these lovely little single-bite gingerbread cakes, so I called them Petit Fours, if it’s not a celebration you want to serve them at, just call them two-bite Gingerbread Cakes. They are warmly spiced, light, somewhat chewy, little gingerbread cakes with a slightly crispy exterior which makes them perfect for ganache. They are always a hit. I made them for a few dinners over the holidays because the meals are always so filling, it’s nice to have a little something to choose one or four of (see what I did there?)!

Gingerbread Petit Fours

Makes about 36 mini muffins-sized cakes


  • 37 g unsalted butter, room temperature, plus more for pan
  • 125 g all-purpose flour, plus more for pan
  • 3 g baking soda
  • 75 mL boiling water
  • 4 g baking powder
  • 1 g ground ginger
  • 2 g ground cinnamon
  • Pinch of ground cloves
  • Pinch of ground nutmeg
  • Pinch of salt
  • 72 g dark-brown sugar
  • 25 g egg
  • 80 mL un-sulfured molasses
  • 9 g finely grated peeled fresh ginger
  • 2 pieces crystallized ginger, thinly sliced lengthwise, for garnish
  • Chocolate Ganache


  1. Preheat the oven to 350°F. Generously butter and flour a mini 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.
  2. 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.
  3. Divide batter evenly among prepared muffin cups, filling each halfway. Bake, rotating pan halfway through until a cake tester inserted in the centre of a cake comes out clean, about 10-11 minutes. Transfer pan to a wire rack to cool for 15 minutes. Invert cakes onto rack to cool completely.
  4. 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.

Adding a little silver ball on top really classes them up.


  • You can visit the original recipe here, it makes 12 regular-sized muffin cup cakes.
  • These cakes absolutely require the buttering and flouring the pans, without this step, the cakes will stick. I was lazy about 2 months ago and only sprayed the pans and they stuck.
  • Seriously only add enough batter to fill half of the mini muffin cups, they will rise beautifully. You don’t want them overflowing on the top of the muffin pan because they will stick.
  • These little cakes freeze well before you cover them in Ganache.

Read Full Post »

%d bloggers like this: