Chollys World Famous Gingerbread Cake Recipes

GINGERBREAD CAKE

Steps:

• Lightly butter a 9 by 13 by 2-inch cake pan and line the bottom with a piece of parchment or wax paper. Preheat the oven to 325 degrees F.
• In a large bowl, whisk together the oil, sugar, molasses, and crystallized ginger. Add the eggs and whisk until smooth.
• In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined.
• In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared pan. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 45 minutes. Cool the cake in the pan on a rack. Cut into squares and serve with whipped cream or ice cream.

CHOLLY'S WORLD -FAMOUS GINGERBREAD CAKE

Steps:

• In a 2-quart pan over high heat, bring 1 cup water to a boil.
• Remove from heat and stir in molasses and baking soda.
• After mixture stops foaming, stir in 1/2 cup cold water; let cool to room temperature, stirring often (about 10 minutes).
• (This can also be done easily in microwave).
• In a small bowl, whisk together dry ingredients.
• Preheat oven to 325 degrees F.
• In mixing bowl, with an electric mixer on high speed, beat butter and brown sugar until well blended.
• Beat in eggs until blended.
• Reduce speed and add flour and molasses mixtures alternately until incorporated, then beat on high spped until well blended.
• Pour into a buttered and floured 9-inch square pan.
• Bake in a 325 oven until a toothpick inserted in center of thickest part comes out clean, 45 to 50 minutes.
• Let cool on pan on a rack for at least an hour.
• Serving suggestion: Pour about 1/4 cup creme anglaise onto each plate.
• Cut cake into pieces and set them in sauce on plates.
• If desired, lightly sift unsweetened cocoa and/or powdered sugar over each plate and garnish with a mint sprig.
• Offer additional creme anglaise at table.

CHOCOLATE GINGERBREAD CAKE

Steps:

• Heat oven to 350 degrees and butter a 9-by-5-by-3-inch loaf pan. Line pan with parchment paper and butter and flour the paper.
• In a medium bowl, whisk flour, baking powder, baking soda, salt and spices until well combined.
• In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar and butter. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, mixing for about 20 seconds in between each and scraping down the sides and bottom of the bowl as necessary. Add molasses, fresh ginger and lemon zest and mix to combine.
• Set mixer to low and alternately add dry ingredients and buttermilk in 3 additions, beginning and ending with dry. Stir until a few spots of flour remain. Remove the bowl from the mixer and, with a spatula, fold in the crystallized ginger and chocolate.
• Pour batter into prepared pan, smooth the top and bake the cake until set and puffed, and a tester inserted into the center comes out clean, 50 to 60 minutes.

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.