I Made It! (Chocolate Gingerbread Cake & Flourless Mint Choc. Cake)

December 2008

Camille kindly shared her creative table at the winter I Made It! market with my baked goods.  The little chocolate buggers sold out right quick!  The way the almonds perched reminded me of little bunny ears.

Chocolate Gingerbread Cake
Adapted from Maida Heatter’s Book of Great Chocolate Desserts


2 1/2 cups sifted whole-wheat pastry flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon nutmeg
1 Tbs potato starch
2 ounces (2 squares) unsweetened chocolate
1/2 pound (2 sticks) sweet butter, cut into small pieces
1 cup hot prepared coffee
1 cup pure cane sugar
1 cup light molasses
4 organic eggs

Garnish:  Candied Ginger


Preheat oven to 325 degrees.  Butter pan and set aside.

Sift together the flour, baking soda, salt, spices, potato starch and set aside.

Melt the chocolate using the Maria bath method.

Place the butter in a large bowl of an electric mixer.  Add the hot coffee and mix until the butter is melted.  Add the sugar and mix well.  Then mix molasses.

Add the eggs all together and beat until well mixed.  Mix in the chocolate.

On low speed gradually add the sifted dry ingredients and beat only until they are incorporated.

Pour into the prepared pan and tilt the pan to level the batter.

Bake for about 30 minutes or until a toothpick inserted comes out clean.  Cover with a cookie sheet or rack and invert.  Remove the pan.  Cover the cake again with a sheet or a rack and invert again leaving the cake right side up to cool.

Flourless Mint-Chocolate Cake with Peppermint Buttercream Icing (and bunny ears)
Adapted from Chocolate:  From Simple Cookies to Extravagant Showstoppers by Nick Malgieri


4 ounces bittersweet chocolate with almonds, cut into ¼ inch pieces
1/4 cup honey
1/4 cup coconut milk
8 Tablespoons (1 stick) organic, unsalted butter
2 organic eggs
1 teaspoon mint extract


Preheat oven to 325 degrees.

Melt the chocolate over hot water, stirring occasionally, set aside to cool slightly.

Combine the honey and coconut milk in a saucepan and bring to boil over low heat, stirring occasionally to make sure all the sugar crystals dissolve.

Remove the syrup from the heat and stir in the butter.  When it has melted, stir in the melted chocolate and mint extract.

Beat the eggs until they become liquid, then whisk them into the chocolate mixture in a stream.  Be careful not to over mix.

Pour the batter into greased and parchment-lined molds and bake about 20-25 minutes.

Icing:  Peppermint buttercream

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