Gingerbread Cake

🧂 Ingredients

• 1/2 cup granulated sugar
• 1/2 cup butter

  softened
• 1 large egg
• 1 cup unsulphered molasses
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 tablespoon unsweetened cocoa
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• pinch of black pepper
• 1 cup hot water
• 1 cup granulated sugar
• 1/2 cup butter
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract

Instructions

• 1 Preheat oven to 350 degrees F. Grease a 9 x 13-inch pan with cooking spray.
• 2 Cream the sugar and butter until light and fluffy in a large bowl or stand
  mixer. Beat in the egg and vanilla, and then stir in the molasses.
• 3 Sift the flour, unsweetened cocoa powder, baking soda, cinnamon, ginger, cloves,
  salt, and pepper in another bowl. Fold the dry ingredients into the molasses
  mixture. Slowly pour in the hot water and mix until smooth. The batter will be
  thin.
• 4 Bake for 20-35 minutes or until a toothpick inserted in the middle comes out
  clean. Serve warm topped with sweetened whipped cream, the Vanilla Cream Sauce,
  or simply dusted with powdered sugar.
• 5 Add sugar, butter, and cream to a medium saucepan and cook over medium heat,
  stirring occasionally, until the butter has melted.
• 6 Bring to a boil, stirring frequently, for 3-5 inuites. Remove from the heat,
  stir in vanilla, and let cool slightly before serving over the gingerbread cake.

Nutrition Info