Black Sticky Gingerbread
Black Sticky Gingerbread recipe: A very dark and moist gingerbread cake that ages well and usually tastes better on the 2nd and 3rd day!
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Cooking tools:
- Oven
- Baking pan
- Parchment paper
- Saucepan
- Mixing bowl
- Sifter
- Wooden spoon
- Whisk
- Grater
- Cake tester
- Cooling rack
- Plastic wrap
- Measuring cup
- Measuring spoon
- Spatula
- Chef's knife
- Cutting board
Ingredients
- 1 cup unsalted butter
- 1/2 cup water
- 3/4 cup unsulphured blackstrap molasses
- 3/4 cup flavorful honey such as a dark wildflower, berry or chestnut
- 1 cup brown sugar tightly packed
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon allspice
- 1/8 teaspoon cloves
- 3 large eggs
- 1/2 cup partly skim milk
- 1 tablespoon fresh ginger root packed grated
- 1 lightly sweetened whipped cream
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