James Carrier
YieldsMakes 9 or 10 servings
AuthorExecutive Chef Jonathon Gillespie
This dark, moist gingerbread cake is a favorite of guests at the Vista Verde Ranch in Steamboat Springs, Colorado, where it's cut into rounds and set on a pool of custard sauce. You can make the cake up to 2 days ahead; cool, cover, and store airtight at room temperature.

How to Make It

Step 1
1

In a 2- to 3-quart pan over high heat, bring 1 cup water to a boil. Remove from heat and stir in molasses and baking soda. After mixture stops foaming, stir in 1/2 cup cold water; let cool to room temperature, stirring often, about 10 minutes.

Step 2
2

In a small bowl, whisk together flour, baking powder, cinnamon, ginger, salt, and cloves.

Step 3
3

In a large bowl, with an electric mixer on high speed, beat butter and brown sugar until well blended. Beat in eggs until blended. Reduce speed to medium-low. Add flour and molasses mixtures alternately until incorporated, then beat on high speed until well blended. Pour into a buttered and floured 9-inch square pan.

Step 4
4

Bake in a 325° regular or convection oven until a toothpick inserted in center of thickest part comes out clean, 45 to 50 minutes. Let cool in pan on a rack at least 1 1/4 hours.

Step 5
5

Pour about 1/4 cup crème anglaise onto each plate. Cut cake into pieces (see notes) and set them in sauce on plates. If desired, lightly sift cocoa and/or powdered sugar over each plate and garnish with a mint sprig. Offer remaining crème anglaise to add to taste.

Ingredients

 1 cup dark molasses
 1 teaspoon baking soda
 2 1/2 cups all-purpose flour
 1 tablespoon baking powder
 1 1/2 teaspoons ground cinnamon
 1 teaspoon ground ginger
 1/2 teaspoon salt
 1/8 teaspoon ground cloves
 1/2 cup (1/4 lb.) butter, at room temperature
 1 cup firmly packed brown sugar
 2 large eggs
  Unsweetened cocoa and/or powdered sugar (optional)
  Fresh mint sprigs (optional), rinsed

Directions

Step 1
1

In a 2- to 3-quart pan over high heat, bring 1 cup water to a boil. Remove from heat and stir in molasses and baking soda. After mixture stops foaming, stir in 1/2 cup cold water; let cool to room temperature, stirring often, about 10 minutes.

Step 2
2

In a small bowl, whisk together flour, baking powder, cinnamon, ginger, salt, and cloves.

Step 3
3

In a large bowl, with an electric mixer on high speed, beat butter and brown sugar until well blended. Beat in eggs until blended. Reduce speed to medium-low. Add flour and molasses mixtures alternately until incorporated, then beat on high speed until well blended. Pour into a buttered and floured 9-inch square pan.

Step 4
4

Bake in a 325° regular or convection oven until a toothpick inserted in center of thickest part comes out clean, 45 to 50 minutes. Let cool in pan on a rack at least 1 1/4 hours.

Step 5
5

Pour about 1/4 cup crème anglaise onto each plate. Cut cake into pieces (see notes) and set them in sauce on plates. If desired, lightly sift cocoa and/or powdered sugar over each plate and garnish with a mint sprig. Offer remaining crème anglaise to add to taste.

Cholly’s World-Famous Gingerbread Cake