Ginger Cake Squares with Chantilly Cream

Name: Ginger Cake Squares with Chantilly Cream
Prep time: 25 min
Total time: 1 h 30 min
Yield: 12 - 16 serving(s)
Ingredients: 1 c. (2 sticks) unsalted butter, melted, plus more for pan; 1 c. granulated sugar; 2 c. blackstrap molasses; 2 large eggs, at room temperature; 4 c. all-purpose flour, spooned and leveled; 1 tbsp. baking soda; 1 tsp. fine sea salt; 2 tbsp. ground ginger; 1 tbsp. ground cinnamon; 1 tsp. ground cloves; 1 tsp. freshly grated nutmeg; 1 tsp. ground allspice; 1/2 c. boiling water; 1/2 c. finely chopped candied ginger; 1 c. heavy cream; 2 tbsp. confectioners’ sugar; 1 tsp. pure vanilla extract, or 1 tablespoon cool brewed coffee

Treat guests to a sweet after-dinner bite that is absolutely heavenly.

By Cheryl DayPublished: Nov 4, 2021

1 Rating

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ginger cake squares with chantilly cream

Becky Stayner

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Yields:

12 - 16 serving(s)

Prep Time:

25 mins

Total Time:

1 hr 30 mins

Rich molasses, candied ginger, and all the winter spices give these moist cakes oodles of flavor. This recipe originally appeared in Cheryl Day's Treasury of Southern Baking.

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Ingredients

For Cakes:

1 cup (2 sticks) unsalted butter, melted, plus more for pan
1 cup granulated sugar
2 cups blackstrap molasses
2 large eggs, at room temperature
4 cups all-purpose flour, spooned and leveled
1 Tbsp. baking soda
1 tsp. fine sea salt
2 Tbsp. ground ginger
1 Tbsp. ground cinnamon
1 tsp. ground cloves
1 tsp. freshly grated nutmeg
1 tsp. ground allspice
1/2 cup boiling water
1/2 cup finely chopped candied ginger

For Chantilly Cream

1 cup heavy cream
2 Tbsp. confectioners’ sugar
1 tsp. pure vanilla extract, or 1 tablespoon cool brewed coffee

Directions

1. Step 1Preheat oven to 350°F with oven rack in lower third. Butter a 9-by-13-by-2-inch baking pan. Line pan with parchment, leaving a 2-inch overhang on long sides. Whisk together butter, sugar, molasses, and eggs in a bowl.
2. Step 2Sift together flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, and allspice in a second bowl. Whisk dry ingredients into wet ingredients. Whisk in water until well blended. Fold in candied ginger. Pour into prepared pan.
3. Step 3Bake until a wooden pick inserted into center comes out clean, 45 to 50 minutes. Cool in pan on a wire rack 15 minutes.
4. Step 4Meanwhile, make Chantilly Cream: Whisk together cream, sugar, and vanilla extract or coffee with an electric mixer on medium-high speed until starting to thicken. Reduce speed to medium and beat until cream holds soft, shiny, medium peaks, 2 to 3 minutes; do not overbeat.
5. Step 5Cut cake into 12 to 16 squares. Serve warm topped with Chantilly Cream.