These lovely full-flavored cakes make a festive holiday dessert—but you can enjoy them any time of the year. The cakes can be baked a day in advance and kept in an airtight container at room temperature.
Recipe information
Yield
makes 1 dozen
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Generously butter and flour 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.
Step 2
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.
Step 3
Divide batter evenly among prepared muffin cups, filling each about halfway. Bake, rotating pan halfway through, until a 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.
Step 4
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 can be refrigerated, in airtight containers, for up to 3 days; bring to room temperature before serving.
Chocolate-Glazed Gingerbread Cakes how-to
Step 5
Rich chocolate ganache is spooned over the flat sides of miniature cakes, which are inverted after baking in muffin cups. Once glazed, the cakes are garnished with thin slivers of crystallized ginger.
