Dark Molasses Gingerbread Cake

Photo Credit: The Kitchn

This recipe uses unsulphured molasses to make this Dark Molasses Gingerbread Cake. If you are only accustomed to the lighter molasses, dark molasses is quite a change, and can be a flavor surprise. But try it out. The unusual flavor can become addictive quite quickly, and you will not return to the lighter, sweeter stuff. There are several varieties or perhaps, better to say, renditions of molasses. Molasses is the discard or what is left over when sugar cane is boiled to make white sugar. Molasses is then boiled, several times, to concentrate the flavor. The first boil is the lightest color, somewhat like the lightest color of maple syrup comes at the beginning of the run; later boils are darker. For molasses, the syrup gets more concentrated as it boils, and so gets darker and blacker. The darkest is the most concentrated, and has the most nutrients per volume as a result. That is why food fans pose molasses as a healthier sugar than the white stuff or other types of sugar. They are right in the sense that molasses does contain large amounts (relatively) of minerals such as iron, calcium, magnesium and zinc. It is also a slow release sugar, and so will not bring on the sugar spikes that a fast release sugar such as white sugar, can create. Unsulphured molasses means it does not have the preservative, sulphur, added to it as a preservative.

This cake uses molasses, ground ginger and cinnamon along with espresso to create fabulous flavor and depth in this black as night cake. There is also a frosting for the cake, but consider whipped cream, made with sugar (the white stuff).

This is a great recipe. As you make it more often, consider grating some orange rind in to the mix, and fresh ginger in to the cake and whipped cream. Just some options for a really great cake recipe.

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