Tuesday, January 27, 2009

TWD: Fresh Ginger and Chocolate Gingerbread (aka the Gingerbread too tough to die!)

If I were to pick a "Bonehead Move of the Week" (or "BHMOTW" - a new feature I think I'm going to run with), it would be very, VERY difficult to pick just one. How this week's pick (courtesy of Heather at Sherry Trifle) turned out so good is beyond me. It must be due to a great recipe. Many TWDers said they would have passed it up and were so grateful they made it instead.

This was my first time using fresh ginger (BHMOTW #1 - wondering what fresh ginger tastes like. Yikes!). I'm glad to know that it freezes so I can put the leftovers away for a bit and try something else later. The recipe is straightforward and easy (assuming you get your butter to room temperature correctly - BHMOTW #2. Otherwise you'll spend a bunch of time messing around with your mixer getting everything to the correct temperature). Dorie recommends a true 9x9 pan, or to use less batter, but I decided to just go with the 8x8 pan that I had a see what happens (oh yes, that would be BHMOTW #3). It took longer to cook than suggested (no surprise) and I probably should have factored that in when I was letting it cool before taking it out of the pan (part of the still-warm bottom stayed behind - BHMOTW #4. That did give me a chance to sample the cake, however, and it was quite good).

After a cool down over night I made the frosting, which generally turned out okay. Frosting it was quick, and since I had to go to work, but wanted to take a picture before I let my co-workers devour it, I popped the gingerbread in the freezer to set up quickly. As I was taking it out of the freezer, somehow the gingerbread and cutting board it was on got away from me. Happily I caught it in time, but only after it landed against the refrigerator (say it with me -- BHMOTW # 5. My personal favorite). Somehow it had set just enough to have no negative effect on the gingerbread, except for a dollop of frosting left behind (pictured here).

Despite it all, I must say that I really liked this dessert! The cake was moist and flavorful. The frosting was a nice complement to the gingerbread (it made a pretty good gingerbread into a really outstanding gingerbread). The folks at work really enjoyed it, and I'm most happy to have one last piece to enjoy this evening. The recipe says to cut it into 9 pieces which I think is too big. I went the 16 piece route. I've heard it's even better with the ginger-infused whip cream, but I'm pretty content as is. All in all, this is a definite keeper.


Anonymous said...

OMG. I loved this recipe so much. Your gingerbread looks wonderful and I'm glad you liked it too.

karen said...

i love ginger. especially the kind that comes with sushi, i like the ginger better than the sushi usually. :) this cake was so good. i was glad i made a full recipe.

Pamela said...

What a great post! Well, if you are going to make "BHMOTW" a regular thing, you can see if you can get less of them each week, right? This post made me smile on a very early, snowy morning! I loved the gingerbread and wish I had some right now to drink with my tea.

Leslie said...

Great post! Your adventures in the kitchen sound like mine!! I'm glad I'm not the only one who juggles a completed recipe (though usually I'm not as successful in catching it!) I'm glad you liked it and it ended well, in spite of the challenges.

Sherry Trifle - Lovely Cats said...

I'm so pleased you and your co-workers enjoyed this cake. Thanks for stopping by.