Black Sticky Gingerbread Recipe

By daiseyduck

Details

Servings 12
Preparation time 15mins
Cooking time 75mins
Adapted from 101cookbooks.com

Preparation

Step 1

Back then, here's what I said, "...The Black Sticky Gingerbread comes together like the cake that it is - straight-forward, unfussy, with a bit of kick and attitude. Melt the butter with the sweeteners, stir in a few eggs, fold in the fragrant spices and flour, spike it with some freshly grated ginger, and pour the batter into the prepared pan. The cake is outrageously dark, dense, flavorful, and delicious. Not the prettiest cake you'll ever make, but one of the tastiest. The burnt-caramel-esque crust that forms on the top of the cake is outrageous, and that was the first part of the cake to go."

It all holds true. I'd love to know if any of you give this a try over the holidays, or if you make any personalized tweaks to it. xo -h

3 cups / 13 1/2 oz / 385 g whole wheat pastry flour (or all-purpose flour)

Preheat the oven to 325F / 165C, with a rack in the center. Butter and line a 13x9x2-inch (33x23x5-cm) baking pan so the parchment hangs over by a couple inches. This will help you remove the cake from the pan later on.

Combine the butter, water, molasses, honey and brown sugar in a medium non-reactive saucepan and place over low heat. Stir the mixture frequently until the butter is just melted, and all of the ingredients are well blended. Remove from the heat, pour into a large bowl and set aside to cool.

Meanwhile, combine the flour, baking soda, salt, ginger, cinnamon, all-spice and cloves, and set aside. When the molasses mixture feels just warm to the touch, add the eggs, one at a time, mixing well after each addition. Add the milk and stir to combine. Fold the dry ingredients into the batter, and don't be overly concerned if you can't get every lump out. Stir in the grated ginger.

Pour the batter into the prepared pan and bake for ~45-60 minutes. Start checking for doneness after about 45 minutes. When the top of the cake springs back when touched you're good. For me this is usually ~55 minutes, but the baking time will depend on your oven and the shape of your pan.

sounds like a really memorable gingerbread-- and I'm pretty sure using the words black and sticky in its title make it sound irresistible! I have a default stout gingerbread recipe that I always turn to, but sometimes I really crave what you're describing here... going to try it out! Thanks heidi

So is it the molasses that makes it "black"? I have a gingerbread trifle recipe that I love so much, I would love to try it this holiday season with your gingerbread recipe!

Ooh, an oldie but goodie. That description of the top crust makes this sound amazing.

I've been enjoying your blog since 2006 and love gingerbread cakes! Thanks for posting this one again. I've used Nigella's from her Domestic Goddess book with a few tweaks (white whole wheat flour and sometimes veganizing with coconut oil, applesauce or flax egg). Yours is a keeper though, it will show up at my holiday (Chrismakkah/Hanukkamas) table this year.

I may just have to make this cake. Who doesn't need a dose of outrageous-ness in their holiday baking? Love it.

I love gingerbread! i usually make cookies, but love the idea of making a cake! Love that mixing bowl btw - what a beautiful pattern.

HS: Gabija - I've actually tried it with 1/2 black treacle & 1/2 molasses and it was great. If you try with 100% b.t. in place of the molassses, please report back!

I've made this three times now and, damn, it is delicious. It gets eaten with every meal, or in place of a meall (with whipped cream, of course) at my house until it's gone. And yes, it freezes exceptionally well.

Oh my, this looks awesome! My oldest daughter has three(!) play performances today and this is just perfect to make for our surprise celebration for her this evening! Yum :)

I have been making this recipe for years too, and I always love it. It's such a satisfying cake to eat. Thanks for reminding me to make it during this holiday season!

i made a black gingerbread as a foundation for my fruitcake - a variation of something i fell in love with while visiting jamaica during the holidays (marzipan "icing" optional). your recipe looks fab - i'm gonna have to try this, both as is and as my cake for fruitcake! thanks for posting it again.

I make a Mollie Katzen gingerbread that sounds similar to this except that she uses yogurt instead of milk and uses more fresh ginger than you do. (3 Tbsp). It is in the Broccoli Forest book if you want to check it out. Since I discovered it the only "new" gingerbread I have ventured to make is Alice Medrich's gingerbread with milk chocolate bits in it. I also love baking mine in a bundt pan, which looks so nice. I prepare my pan with butter and a sprinkle of flour and cool it on a ketchup bottle. It rarely sticks.

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