Extra Moist Gingerbread Cake

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 tablespoon unsalted butter, softened
• 2 tablespoons granulated sugar
• 1 cup coconut oil, melted
• 1/4 cup unsulphured molasses
• 3 large eggs
• 2 cups unbleached all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 3/4 teaspoon table salt
• 1 3/4 cups dark brown sugar, packed
• 1 cup root beer (preferably an artisanal brand)

Recipe

• 1 position a rack in the center of the oven and heat the oven to 350 degrees f. coat a 9x9x2 straight sided square cake pan (10 cup volume minimum) with the butter and lightly dust with the granulated sugar. do not use a smaller pan or you will have a big but very tasty mess in your oven.
• 2 in a small bowl, stir the oil, molasses and eggs until combined. in a large bowl, whisk the flour, baking soda, ginger, cinnamon and salt.
• 3 in a small pot, bring the brown sugar and root beer to a boil. meanwhile, add the molasses mixture to the flour and stir to combine. add the hot root beer mixture and quickly beat until combined.
• 4 pour the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean (35-45 minutes). let cool in the pan on a wire rack until warm (40 minutes).
• 5 invert the pan to remove the cake and turn the cake right side up (cake may be prepared up to 4 hours ahead).
• 6 in a chilled medium bowl, beat the cream and sugar with a hand mixer until soft peaks form (3 minutes). cut the gingerbread into 8 pieces of whatever size you choose and place one on each of 8 plates. top with a dollop of whipped cream and serve.
• 7 cupcakes: (20 cupcakes) fill each just a bit above halfway. bake trays at 350 degrees f for 19 minutes (rotate & switch midway).