Gingerbread cake made with ginger, of course. Cinnamon. Yup, makes sense. But mustard?!! Pepper?!!?? Espresso?! What the heck? Did that really say mustard? Yes, yes it did.
And yet it was gorgeous. Outrageously good. Who knew that mustard would be good in gingerbread. Yum.
Recipe comes from Canal House Cookbook 2.
Mix up the dry
2 and a 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon (I'd add a bit more)
1 teaspoon ground allspice
1 teaspoon dry mustard (like Colemans)
1/2 teaspoon ground black pepper (add more for wicked kick)
Then mix separate the wet stuff
8 tablespoons unsalted butter, softened
1/4 cup dark brown sugar
1 cup molasses or sorghum (or dark treacle)
8 ounces of chocolate chips or chocolate, melted
1 CUP of espresso or very strong coffee, cooled
Preheat oven to 375 f or 190 c
Grease cake pan with butter then dust with flour, tapping out the excess.
Mix the dry stuff.
Mix the wet seperately use an electric mixer on low or med, doing the butter first until it's fluffy and then keep adding the rest in.
THEN - mix in the dry and the coffee bit by bit. Dry, coffee, dry stuff, coffee, dry stuff, coffee... until it all turns into a thick gooey slurry of deep brown smoothness.
Pour into the cake pan and bake until it the top springs back when you lightly press in the middle. About 40 minutes.
Either ice with cream and chocoloate icing or serve with fruit yoghurt drizzled on top .... yum.
The recipe is in here. thecanalhouse.com/eBlad/CanalHouse_Vol2.htm