Prepare to embark on a culinary journey that will transform your kitchen into a warm, aromatic haven of pure deliciousness! This Gingerbread Molasses Cake isn't just a dessert - it's a sensory experience that combines the rich, deep flavors of traditional gingerbread with a luxurious chai-infused whipped cream that will make your taste buds dance. Whether you're looking to impress guests or treat yourself to a spectacular homemade dessert, this recipe promises to be your new obsession that bridges comfort and gourmet in every single bite.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup molasses
- 2 large eggs
- 1 cup heavy cream
- 1 teaspoon chai spice mix
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper for easy removal.
- In a medium mixing bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until well combined. Set this dry mixture aside.
- In a large mixing bowl, cream the softened unsalted butter and brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy, which should take about 3-4 minutes.
- Add the molasses to the butter and sugar mixture, mixing well until fully incorporated. Then, add the eggs one at a time, mixing on low speed after each addition until just combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
- While the cake is cooling, prepare the chai whipped cream. In a medium mixing bowl, pour in the heavy cream and add the chai spice mix. Using an electric mixer, whip the cream on medium-high speed until soft peaks form. Be careful not to overwhip, as you want the cream to remain light and fluffy.
- Once the cake has cooled completely, serve slices of the gingerbread molasses cake topped with a generous dollop of chai whipped cream. Enjoy your delicious creation!
Tips
- Room Temperature Matters: Ensure your butter, eggs, and other ingredients are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Check Cake Doneness Carefully: Use the toothpick test - insert it into the center, and if it comes out clean or with just a few crumbs, your cake is ready.
- Spice Freshness: Use fresh ground spices for the most vibrant flavor. If your spices are older than 6 months, consider replacing them.
- Whipped Cream Technique: When making the chai whipped cream, watch carefully and stop whipping as soon as soft peaks form to maintain a light, airy texture.
- Storage Tip: Store the cake covered at room temperature for up to 3 days, or refrigerate for longer preservation.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 4g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 95mg
