fresh ginger and chocolate gingerbread

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Ah, my sad little gingerbread photos. I had some issues with a tiny step in this recipe that I normally would have just ignored. “Butter the pan.” Pshaw, who butters their pans these days? Nonstick spray, baby!

Since I needed 7⅓ tablespoons of butter for the portion of the recipe that I was making, I figured I would just use the other ⅔ tablespoon to butter the pan. (I used an 8-inch square pan for ⅔ of the recipe.) Then when it came time to remove the cake from the pan, I got stubborn when it stuck. The damn cake would be coming out of the pan!

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Um, yeah, that was dumb. It came out, all right, or about half of it did. The other half, the bottom half, was holding on tight to the pan. I quickly shoveled the broken cake pieces back into the pan and they melded together nicely. If I had been able to resist tasting the cake (through a forkful dug out of the middle), no one would have been the wiser.

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Fortunately, the taste of the cake made up for the troubles. Dave and I both really like gingerbread, and although I had my doubts about combining it with chocolate, in the end I thought it was a good match. I enjoyed the chunks of chocolate in the cake, even though they all sank to the bottom. The bittersweet chocolate glaze was great too. My cake was a little dry, but it’s entirely possible that I overbaked it by a few minutes. Still, next time I’ll use twelve tablespoons of butter instead of eleven (for a full recipe). And I most certainly won’t use butter to grease the pan.

Heather, who chose this recipe for Tuesdays with Dorie, has the recipe posted.

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Comments

  1. Love your treats AND your photos!! :-)

  2. Mmmm I don’t think I’ve met a ginger recipe I didn’t like! Better luck next time :)

  3. The gingerbread looks great to me!! Love the photos as well!

  4. Don’t worry, they look sad in a puppy-dog adorable way. Glad you liked it.

  5. Mine stuck to the pan too!

  6. Boy, splitting the cake in half – that sounds like something I would do. Actually, I would have called in Jason as soon as it started to break. He’s more patient than I am.

  7. Aw…sorry to hear yours broke! I did use cooking spray for the pan instead of butter, and didn’t have a problem, but I’m pretty sure mine was a nonstick pan. Yours still looks like it was just as tasty though! I love gingerbread. :)

  8. joelen says:

    This recipe warmed me up to gingerbread… although I think it was the chocolate frosting that did it! If it makes you feel better, my mini bundts didn’t all come out as perfectly as I hoped either (hence, only one bundt cake was featured in my post – lol)

  9. I’d have dug it out in scoops and topped it with vanilla ice cream. Yum!

  10. pinkstripes says:

    I’m glad you liked the gingerbread. I think yours looks great. If you didn’t tell us, we wouldn’t have known it stuck to the bottom of the pan.

  11. engineerbaker says:

    That’s just too pretty; I totally didn’t notice the bottoms were missing a bit until I read further. Beautiful job!

  12. Yeek! Sorry to hear about the stickies (when it’s simple cakes like these, I always put in the parchment– I only skip it usually when the recipe explicitly tells me not to or if I feel like it might be important not to). Looks incredibly moreish, though: I’m new to the joys of gingerbread but now I can’t get enough!

  13. sounds like a terrible experience. Nonetheless the slices do still look good against the pink backdrop.

  14. teaandscones says:

    Mine stuck. Still good. Yours look yummy!

  15. Ooops. Glad it at least tasted good!

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