I recently made this gingerbread cake for a friend’s birthday.  It was my most successful attempt ever at making a glaze look pretty!  The recipe comes from The Best Quick Breads by Beth Hensperger.

3 oz. unsweetened chocolate

1/2 cup light molasses

1/2 cup vegetable oil

4 tbs. unsalted butter

2 1/2 cups flour

1 cup light brown sugar

1 tsp. baking soda

1 tsp. baking powder

1 tsp. ginger

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. white pepper

1/4 tsp. salt

2 eggs

1 cup buttermilk

1 tsp. vanilla

In a double boiler, place the chocolate, molasses, vegetable oil, and butter.  Stir over low heat until the chocolate is melted and the mixture is smooth.  Set aside.

Preheat the oven to 350F.  Grease a 9-inch springform pan or spray it with cooking spray.  In a mixing bowl, combine the flour, brown sugar, baking soda, baking powder, spices, and salt.  In a small bowl, beat the eggs with a whisk until foamy.  Add the buttermilk and vanilla extract.

Make a well in the center of the dry ingredients and pour in the buttermilk-egg mixture.  Stir to combine.  Add the chocolate mixture.  Beat with a wooden spoon or electric mixer until smooth.

Pour the batter into the prepared pan.  Bake in the center of the oven until the top springs back when touched and a cake tester inserted into the center comes out clean, about 35-40 minutes.  Set the cake on a rack and remove the springform sides.   Prepare the Bittersweet Glaze as directed.  Cool on a rack to set the glaze until time to serve.

Bittersweet Glaze

6 tbs. unsalted butter

4 1/2 oz. bittersweet or semisweet chocolate

1 tbs. light corn syrup.

In a double boiler, combine the butter, chocolate, and corn syrup over low heat, stirring with a whisk until the mixture is melted and smooth.  Pour the glaze onto the center of the gingerbread and use a metal spatula or other tool to coat the cake in a few strokes, letting the glaze drip down the sides of the cake.