Decadent Dark Gingerbread and Maple Whipped Cream

Ingredients 0/14

Step 1

Gently heat your oven to 350°F (175°C). Grease a 9-inch pan—round or square works fine—and line the bottom with parchment paper to keep things from sticking. In a large bowl, whisk together the flour, cinnamon, ground ginger, baking soda, baking powder, and salt.

Step 2

In another bowl, use an electric mixer to cream the butter and brown sugar until it’s light and fluffy, which should take about 3 to 4 minutes. Then, add the corn syrup, molasses, and egg, beating everything until smooth. Slowly pour in the hot water while mixing, followed by the flour mixture, adding it gradually until you have a smooth batter. Fold in the crystallized ginger last.

Step 3

Pour the batter into your prepared pan and pop it in the oven. It’ll need around 30 to 35 minutes—check by sticking a toothpick in the center; if it comes out clean, it’s done. Let the cake cool in the pan for about 10 minutes before running a knife around the edges and flipping it out onto a wire rack to cool completely. Slice into wedges or squares once it’s cool enough to handle.

Step 4

While the cake is cooling, whip the heavy cream with maple syrup until you get nice, stiff peaks. Dollop this maple whipped cream on top when you’re ready to serve—it’s the perfect match!