Christmas baking has begun and I had to try out a few new recipes to mix into the traditional favourites. This one is an adaptation of a recipe I found from the blog Twenty-Two Pleasant. It’s an attempt to make the cake more bar-like, but sometimes a recipe just wants to stay as cake. But I was happy with the way it turned out regardless.
This should make any gingerbread lover very happy. And I should know. I am very picky when it comes to gingerbread. Just ask my mom.. She has already made two batches of gingerbread cookies for me this season, and one of the recipes involved her making a spreadsheet and averaging the amount of main ingredients from several other recipes. She’s a good mom!
Anyways, this is pretty spot on when it comes to gingerbread cake, no spreadsheet required.
Just a note about the cake: The white chocolate was something of an afterthought, so I just sprinkled a handful of chips along the top before baking it. When I realized the white chocolate worked so well with the gingerbread, I decided to up the chocolate factor and drizzle melted chocolate as well. You could easily mix in a cup of white chocolate chips into the batter to get the chocolate dispersed throughout.
|White Chocolate Gingerbread Cake|
- 1/2 cup butter
- 1/2 cup white sugar
- 3/4 cup fancy molasses
- 1 egg
- 2 1/3 cup all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp ground cloves
- 1 cup hot water
- 1 cup white chocolate chips
- Preheat oven to 350 degrees. Line a 9×13 baking dish with parchment or grease and flour the pan.
- In a stand mixer, cream together the butter and sugar. Add the egg and mix well, scraping the sides of the bowl.
- Add the molasses to the mixture and mix to combine.
- In a separate bowl, sift together the flour, baking soda, ginger, cinnamon, salt and cloves.
- Add the dry ingredients to the wet and mix on low speed. Add the hot water and mix until it is well combined and an even consistency.
- If adding chocolate chips to the batter, add them now. Otherwise sprinkle on top once it’s in the pan, or reserve for melting and drizzling.
- Pour the mixture into your prepared pan.
- Bake for approximately 25 minutes, checking with a toothpick until the centre comes out cleanly.
- Let cool at least approximately 15 minutes in pan. I used the parchment to remove the whole cake in one piece and let cool further on a cooling rack before slicing it.