Name: Deep, Dark, Spicy Gingerbread with Coffee Glaze
Yield: Makes one 9-by-13-inch cake (serves 10 to 12)
Ingredients: ½ teaspoon kosher salt; 1 teaspoon baking soda; 3 tablespoons grated fresh ginger; ¼ teaspoon ground cloves; 1 cup (2 sticks/228 grams) unsalted butter, at room temperature; 2 to 3 tablespoons double-strength brewed coffee; ½ teaspoon ground cinnamon; 3½ cups (490 grams) unbleached all-purpose flour; 1½ cups (480 grams) unsulfured light or dark molasses; 1 tablespoon baking powder; 1 teaspoon freshly ground black pepper; 1 cup (240 grams) boiling water; 2 teaspoons ground ginger; 2 eggs; ¾ cup (165 grams) packed light brown sugar; 1 cup (140 grams) confectioners’ sugar

Preparation info

Makes one 9-by-13-inch cake (serves
10 to 12
)

Difficulty
Easy

Appears in

Flour

By Joanne Chang

Published 2010

About

When I was pastry chef at Rialto restaurant, I was ecstatic when I was asked to make gingerbread. I enjoyed creating elegant desserts for our seasonal menu, but I missed making homey cakes. It was my first Christmas season at the restaurant and Christopher, one of the owners (and now my husband), wanted to give away little gingerbread cakes to our regular customers as holiday gifts. This gave me an excuse to develop my ideal recipe: soft, tender cake with lusty, bold flavor