Tuesdays with Dorie.
Heather of Sherry Trifle chose this recipe and will post it.
Thanks Heather, this was surprisingly good considering that I don't really like chocolate. I do, however, love ginger and happened to have a large root just hanging out in my fridge. I used top quality bittersweet chocolate and as a result, although rich, the cake was not cloyingly sweet. I would have preferred a stronger ginger flavor, though, and I used extra ginger.
It was an interesting cake to make. I have recently found brown sugar here in Berlin at my local Asian markt, so that ingredient was covered. The molasses was a treasured import from the US, and the chocolate was a pretty high quality chocolate I picked up some time back for cooking purposes (I don't like chocolate myself). As you can see, I didn't have a 9" pan, so I used an 8" and added a mini-loaf pan. That was super and I wish I had made the whole recipe in mini pans, because this is too rich and chocolatey for my little family.
The German liked it and he will eat the mini-loaf (he has just volunteered to take half the larger pan in to work),while the larger cake will go to German class with me tomorrow I'll hope the young and hungry things there can help me to get rid of it;).
Even the frosting is surprisingly non-sweet and good. Someone on another blog mentioned ganache- is this what that is? I like it- does it come in vanilla?
Anyway, I am off to visit other bloggers on the roll to see how it turned out for them- come along and take a look!
Funny how we take some ingredients for granted and forget they aren't always available. Yours looks great.
Your gingerbread looks great. I'm glad you liked it.
I'm pleased you liked this cake. I think gingerbread is more of a European/Brit cake than what we are used to here. Thanks for stopping by.
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