Gingerbread Cake

Yield: 16 servings
Preparation is easy
Preparation time is 40 minutes

Ingredients

• 750 millilitres water (3 cups)
• 450 millilitres molasses (14 ½ fluid ounces)
• 10 grams baking soda (2 teaspoons)
• 225 grams unsalted butter, at room temperature (71/4 ounces)
• 400 grams brown sugar (13 ounces)
• 2 large eggs
• 725 grams flour (1 pound, 7 ¼ ounces)
• 5 grams salt (1 teaspoon)
• 10 grams ground ginger (2 teaspoons)
• 1 tablespoon ground cinnamon (15 millilitres)
• 2 pinches ground cloves
• 2 tablespoons baking powder (30 millilitres)

Directions

1. Preheat oven to 350 Fahrenheit.
2. Butter and flour 3 eight-inch spring forms or cake tins.
3. Bring the water to a boil, remove from the heat and stir in the molasses and baking soda. Let cool until lukewarm.
4. Using the paddle and at medium speed cream the brown sugar and butter together for about 3 minutes. Slowly add the eggs one at a time.
5. Sift the flour, salt, ginger, cinnamon, ground cloves and baking powder together.
6. At a low speed slowly pour the dry ingredients with the water mixture into the butter and sugar. Mix all the ingredients together, make sure the sides and bottom are mixed in well. Pass batter though a sieve to remove any lumps.
7. Pour into prepared pans and bake for about 30-35 minutes until a skewer comes out clean.
8. Remove and let cool. While still slightly warm carefully remove from pans.
9. Serve with caramel sauce and vanilla bean ice cream.