I didn’t have time to make this the week it was chosen for Tuesdays with Dorie, but after seeing everyone’s posts, I knew I had to find the time. After making the Chocolate Gingerbread Cake and the Chocolate Gingerbread Cookies, I have found that I really like the chocolate-gingerbread combination. Dorie says that you must have a true 9×9-inch pan to make this, otherwise it won’t come out right. I measured my pan, and luckily it was the correct size, so I was good to go. This was very easy to make and I was able to put it together one night when I didn’t have a lot of time to devote to a fussy dessert. The strong ginger smell coming from the oven while it was baking filled the house.
The cake unmolded just like it was supposed to. I waited until the next day to make the frosting. One thing I did differently with the frosting was just melt the chocolate in the microwave. I try not to do this, but it was such as small amount and it cut way back on time. The frosting came together wonderfully, and it tasted so good! I loved the addition of the coffee. Coffee does a great job at bringing out flavor. I found it humorous that Dorie suggested cutting this cake into 9 pieces! That would be one huge serving! I cut it into 16 pieces, but I’d probably do 20 next time, becuase the servings were still quite generous. This gingerbread was a hit with everyone, and I’m glad I decided to take the time to make it. You can find the recipe on Heather’s blog, since she was the one who chose it.