Topped with an amazing chocolate glaze, this decadent gingerbread cake is the perfect holiday treat.
Preheat the oven to 350ºF
Grease a 9x9” cake pan with butter.
Dust the cake pan with flour, tapping out the excess flour after the pan is coated.
In a small bowl, combine the boiling water and baking powder; stir and set aside.
In a separate medium bowl combine the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg and salt.
Using an electric mixer fitted with the paddle attachment,beat the butter and brown sugar on medium speed, until light and fluffy. About 2 to 3 minutes.
Add the egg, and beat until combined.
Next add the molasses, fresh ginger, and the baking soda/water mixture and beat until combined.
Add the flour mixture and beat until well combined.
Pour the batter into the prepared cake pan, spreading evenly.
Bake for about 20 minutes, or until a cake tester comes out clean.
Allow the cake to cool for 15 minutes, then invert onto rack to cool completely.
Once the cake has cooled, slice into 2”x2” pieces and set aside while preparing the chocolate glaze.
Place the chocolate in a metal or glass heatproof bowl.
In a small saucepan over medium heat, bring the cream to boil. Remove from heat. Note: Do not leave cream unattended over heat as it will boil over very quickly.
Pour the hot cream over the chocolate, allowing cream to completely cover the chocolate.
Let stand for about 5 minutes while the chocolate melts.
Once melted, slowly whisk the mixture until smooth. Stirring frequently, let the ganache cool to a pourable consistence. It should be thick enough to coat the cake but still pourable.
Place each piece of cake onto a wire rack, leaving some space between each slice.
Gently spoon the chocolate glaze over each slice of cake.
Once glazed, the slices of cake can be refrigerated for up to 3 daysin an airtight container. Allow cakes to warm to room temperature before serving.