Black Sticky Gingerbread Cake

Recipe adapted from Regan Daley

Yield: Makes enough for 1012 servings

Nutritional information (per serving, based on 12 portions): Calories: 410; Total Fat: 17g; Saturated Fat: 10g; Carbohydrates: 60g; Dietary Fiber: 1g; Sugar: 35g; Protein: 5g; Cholesterol: 87mg; Sodium: 294mg

Ingredients

1 cup unsalted butter
1/2 cup water
3/4 cup dark unsulphured molasses
3/4 cup deeply flavored honey (such as dark wildflower, berry, or chestnut)
1 cup brown sugar, firmly packed
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
3 large eggs, at room temperature
1/2 cup 2% milk
1 tablespoon packed, freshly grated ginger root
Lightly sweetened whipped cream, for serving

Instructions

Preheat and prepare pan: Preheat oven to 325F. Lightly grease a 9 x 9 x 2-inch baking dish and line the bottom with parchment paper, leaving a couple inches of overhang on two opposite edges to lift the cake out easily.
Combine wet ingredients: In a medium non-reactive saucepan, combine the butter, water, molasses, honey, and brown sugar. Warm over low heat, stirring frequently, until the butter melts and the mixture is combined. Remove from heat and pour into a large mixing bowl; let cool until just warm to the touch.
Mix dry ingredients: While the wet mixture cools, sift together the flour, baking soda, salt, ground ginger, cinnamon, allspice, and cloves. Set aside.
Finish batter: When the molasses mixture is lukewarm, add the eggs one at a time, beating well after each addition. Stir in the milk. Gradually fold the dry ingredients into the wet in four additions using broad strokes; some small lumps are finedo not overmix. Fold in the grated fresh ginger.
Bake: Pour batter into the prepared pan and bake in the center of the oven for about 1 hour 15 minutes to 1 hour 30 minutes, or until the surface springs back gently and a tester inserted in the center comes out clean.
Cool: Let the cake cool in the pan for 15 minutes, then use the parchment overhang to lift it onto a wire rack. Cool completely before slicing.

Storage

Wrapped well in plastic, the cake improves after a day or two.
At room temperature it stays moist and tender for up to four days.
Refrigeration makes it denser, extra sticky, and chewy; stored refrigerated it keeps about a week. Bring to room temperature before serving for best texture and flavor.