RECIPE TITLE "Chocolate-Glazed Gingerbread Cakes" Author: Martha
... more great Martha Stweart recipes on our GREAT CHEFS page!
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
2/3 cup unsulfured molasses
1-1/2 teaspoons finely grated peeled fresh ginger
1/4 recipe Chocolate Ganache (see recipe below)
2 pieces crystallized ginger, thinly sliced lengthwise, for garnish
- Preheat the oven to 350°F. Generously butter and four 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 cake
tester inserted in the center 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 should be refrigerated, in airtight
containers, for up to 3 days; bring to room temperature before
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