By Tracey
Espresso Gingerbread Cake
adapted slightly from Fine Cooking
Ingredients:
- 1/2 cup molasses
- 1/2 cup very strong brewed coffee or espresso, cooled to just warm
- 2 1/2 cups (11 1/4 oz) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 tablespoon instant espresso powder
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cloves
- 1 1/4 cups (2 1/2 sticks, 10 oz) unsalted butter, at room temperature
- 1 1/4 cups packed light brown sugar
- 3 large eggs plus 2 large egg yolks, at room temperature
Glaze
- 1 cup confectioners’ sugar
- 1 1/2 tablespoons brewed espresso (or 1 1/2 teaspoons instant espresso powder dissolved in 1 1/2 tablespoons hot water)
Directions:
Preheat oven to 350 F. Spray a 12-cup bundt pan with nonstick baking spray with flour.
Whisk the molasses and coffee together in a measuring cup. In a medium bowl, whisk the flour, baking powder, salt, baking soda, espresso powder, ginger, cinnamon, nutmeg and cloves.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium until smooth, about 1 minute. Add the brown sugar and beat until light and fluffy, 2-3 minutes. One at a time, add the eggs and egg yolks, beating well after each addition and stopping to scrape down the sides of the bowl as necessary. With the mixer on low, alternately add the dry ingredients and coffee mixture, beginning and ending with the flour. Beat just until the ingredients are incorporated and the batter is smooth.
Transfer the batter to the prepared pan and smooth the top. Run a knife through the batter to eliminate air pockets. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the cake cook for 15 minutes, then turn it out onto the rack to cool completely.
To make the glaze: Add the confectioners’ sugar to a small bowl. Gradually whisk in the espresso until you reach your desired consistency. I wound up using about 2/3-3/4 of the espresso because I like a thicker glaze. Put a sheet of parchment or foil below the cooling rack to catch the excess, then drizzle the glaze over the top of the cake, letting it run down the sides. Let the glaze set before serving.
