Blackstrap Molasses and Fresh Ginger Cake is a dark, moody, and moist dessert masterpiece. Warm spices are on prominent display with fresh ginger, cloves, cinnamon, black pepper, and the rich and smoky tones of blackstrap molasses. This cake is a great foil to a rich frosting (stay tune for Paul's salted maple buttercream next week), but has the verve to stand alone as simple seasonal dessert. Blackstrap Molasses and Fresh Ginger Cake is crowd favorite whenever we make it and is a stunning high holiday treat. We've adapted this recipe from one of our favorite dessert authors, David Lebovitz. Check out our review of his cookbook at our Bookshelf.
Yield: 1 nine inch cake, serves 10-12
- 2-3 tablespoons fresh ginger, peeled and finely grated
- 1 cup blackstrap molasses (substitute regular molasses)
- 1 cup brown sugar
- 1 cup canola oil
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1 cup water
- 2 teaspoons baking soda
- 2 eggs
- Heat the oven to 375.
- In a large mixing bowl, whisk together the ginger, molasses, sugar, oil and vanilla until smooth.
- In a separate, smaller bowl, whisk together the dry ingredients; flour, cinnamon, cloves, black pepper, and salt until combined.
- Bring 1 cup water to boil in a small pot. Once boiling, add the baking soda, remove from heat and pour the water-soda mixture into molasses mixture. Whisk to combine.
- To the molasses mixture, add the dry ingredients and eggs, whisking well to incorporate. Your mixture will be loose.
- Pour the batter into a buttered/oiled 9 inch springform cake-pan and bake for 1 hour, or until a taster comes out clean.
- Allow to cool completely. Serve it with a fresh whipped cream, a buttercream icing, cream cheese frosting, a simple dusting of powdered sugar, or, straight-up.
- This cake will keep well for 2-3 days.