Tuesday with Dorie
These gingerbread cakes by Contributing Baker Johanne Killeen not only have ground and fresh ginger, but also have some black pepper to give them heat and some unsweetened cocoa and instant espresso powder to give them a mocha chocolate flavor. The end result is a chocolate spicey gingerbread.
I made half the recipe and cut down the amount of molasses because my husband is not a big fan of desserts heavy on the molasses. Since I don't have 4-inch pans, I used 3 4.5-inch baby bundts. They baked in 20 minutes. After they cooled, I topped them with fresh whipped cream and some crystalized ginger.
They definitely needed the cream and ginger because they just tasted okay plain. All the flavors came through, but probably the reduced molasses made a difference in the flavor. Still, they made a nice after dinner dessert with a cup of coffee. Visit Tuesdays with Dorie to see more gingerbread creations and visit Karen's Kitchen Stories for the recipe.