From Canal House Cooking Volume N° 2
We aren’t gooey cake fans so this cake is perfect for us—more about flavor than sweetness. The gooiest part is pouring on the melted chocolate icing. We smooth it out and just let it run over the sides of the cake. Who can resist warm gingerbread on cold winter afternoons?
FOR THE GINGERBREAD
2½ cups flour
2 teaspoons baking soda
½ teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon dry mustard
½ teaspoon ground black pepper
8 tablespoons unsalted butter, softened
¼ cup dark brown sugar
1 cup molasses or sorghum
8 ounces chocolate chips, melted
1 cup espresso or strong coffee, cooled
FOR THE CHOCOLATE ICING
8 ounces chocolate chips
½ cup heavy cream
For the gingerbread, preheat the oven to 375°. Grease a 9-inch springform cake pan, then dust it with flour, tapping out any excess.
Sift or whisk the flour, baking soda, salt, ginger, cinnamon, allspice, mustard, and pepper together in a large bowl then set aside.
Put the butter into a large mixing bowl and beat with an electric mixer on medium speed until light and fluffy. Gradually beat in the brown sugar, about 2 minutes. Beat in the eggs at one at a time. Beat in the molasses and the choc-olate until smooth. Add the dry ingredients and the espresso alternately while you continue to beat the mixture. Use a rubber spatula to help incorporate any batter on the bottom or sides of the bowl. Pour into the prepared cake pan and bake until the top springs back when you lightly press it in the middle, about 40 minutes. Remove from the oven and place on a rack to cool.
For the chocolate icing, while the cake cools, heat the chocolate and the cream together in a small heavy pot over low heat. Stir with a whisk as it melts.
Transfer the cooled gingerbread onto to a plate. Arrange strips of waxed paper under the edges of the cake to keep the plate clean. Smooth the icing on top of the gingerbread, allowing it to drip over the sides. Remove the paper.