Fresh Ginger and Chocolate Gingerbread
This past New Year’s Eve, I felt something different than I usually do on New Year’s Eve. I felt hopeful. 2009 has not disappointed me yet, it’s starting off great. I already started working on my resolutions the second week of December so I didn’t have the dreaded January 2nd failure. I’ve successfully given up the French Vanilla Cappuccino and Hot Chocolate from the machine at work that was making me kind of tubby. I started running again (though actually mostly walking from all the knee, ankle and leg pain I experience). I quit smoking. I’m happy right now.
Life is good.
So is this Fresh Ginger and Chocolate Gingerbread.
Fresh ginger, dried ginger (and even candied stem ginger if you choose) team up with bittersweet chocolate, molasses and spices with a chocolate-coffee icing spread over the top. The final result is the moistest, most grown up version of gingerbread I’ve ever made. I highly recommend trying this one out. If you really like the taste of ginger, wait until the day two to eat the cake, the flavors are much more pronounced.
Sherry of Sherry Trifle selected Fresh Ginger and Chocolate Gingerbread for the January 27th edition of Tuesdays with Dorie. Please stop by Sherry Trifle here to check out the recipe or see pages 212-213 in Dorie Greenspan’s book Baking: From my home to yours.
Coming up next Tuesday is Dorie Greenspan’s World Peace Cookies chosen by Jessica of cookbookhabit.
