The Year of (a) Cake

At the beginning of the year I decided that I wanted 2010 to be the year of cake. Singular cake. Not cakes. Just one. I decided that this is the year that I will make at least one truly grown-up cake. I haven't made very many cakes in my time and I may not have ever made a truly grown-up cake. I'm not sure exactly what that even means. Maybe something with layers? Something that isn't made in a brownie pan? Not a cupcake or a coffee cake. I know what it's not. And I think I'll know what it is when I find that perfect recipe. So this is the year — 2010. This year I will make a fancy pants cake.

This is not that cake.

You might think with it's rich intense grown-up flavor that it is, but it's simply too ooey and gooey. It's what Nigella calls "a glotally thickening wodge of chocolate chip and cocoa…." How's that for a description?! It's not fancy pants and that's why I love it.

Chocolate Gingerbread

Adapted from Feast by Nigella Lawson

1 1/2 sticks unsalted butter

1 c. + 2 Tb dark brown sugar

2 Tb sugar

3/4 c. light corn syrup

3/4 c. molasses

1/4 tsp ground cloves

1 tsp ground cinnamon

2 tsp ground ginger

1 1/4 tsp baking soda

2 Tb warm water

2 eggs

1 c. milk

2 c. flour

1/3 c. unsweetened cocoa

1 c. semi-sweet chocolate chips

For Frosting:

2 c. powdered sugar

2 Tb unsalted butter

1 Tb unsweetened cocoa

1/4 c. ginger ale

Preheat oven to 325ºF. Line a 10x13 baking pan with parchment paper. In a large saucepan, melt the butter with the sugars, syrup, molasses, cloves, cinnamon and ginger. Dissolve baking soda in water. Remove saucepan from the heat and whisk in eggs, milk and soda mixture. Beat in flour and cocoa with a wooden spoon. Fold in chocolate chips ad pour into lined pan pressing bake the paper a bit so the batter spreads into the corners. Bake about 45 minutes until risen and firm on top. The middle should still be a little damp under the set top, and will sink a little. Cool in the pan on a wire rack.

For the frosting: Sift the powdered sugar. Melt the butter, cocoa and ginger ale in a heavy-based saucepan. Once the butter is melted, whisk in the powdered sugar. When the cake is cooled, remove it from the pan, fold back the paper and pour frosting over the cake — just enough to cover the top and ooze down the sides a bit. Let frosting set slightly, and cut into large slabs. (Be sure to remove it from the paper once frosted as it will stick like glue later.)