I'm slow at blogging, but figured it was time for some photos and a recipe.
Gingerbread Cakes - adapted from Martha Stewart
5 Tablespoons unsalted butter, room temp, 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
1/4 Teaspoon black pepper (optional)
1 cup semi sweet chocolate chips (optional)
1/2 cup packed dark-brown sugar
1 large egg
2/3 cup unsulfured molasses
1 1/2 teaspoons finely grated peeled fresh ginger
crystallized ginger, thinly sliced lengthwise for garnish
Preheat oven to 350 degrees. Butter and flour a standard 12 cup muffin pan, tapping out excess flour; set aside. In a bowl, stir together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, salt, and black pepper; set aside. In another small bowl, stir together the baking soda and boiling water; set aside.
With an electric mixer, 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. Add the flour mixture, and beat until combined. Stir in optional chocolate chips to batter.
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 cooling rack and cool for about 15 minutes, then invert cakes onto rack to cool completely.
Chocolate Ganache
4oz of quality semisweet chocolate - I used a bar of Ghirardelli
1/2 cup heavy cream
In a small saucepan over medium high heat bring cream to a full boil; turn off heat. Add chopped chocolate, and swirl pan to completely cover it with cream. Let stand for about 5 minutes. Slowly whisk mixture until smooth.
Spoon about 1 tablespoon of Chocolate Ganache over each cake, letting it drip down the sides. Garnish with strips of crystallized ginger.
