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!
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.
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.