Gingerbread Bundt Cake with Chocolate Ganache

I was watching a battle of Iron Chefs Superstars (or whatever it's called) and one of the judges referred to dusting something with powdered sugar as "soooo 1970s dinner party." Well, apparently I'm stuck in an age that was before my time, because I like dark cakes dusted with powdered sugar. I also don't get points for my plating design from a dude who eats fancy food for every meal, so there you go.

Despite pretentiousness, I made this cake several times this December. It's dark and spicy, especially because I used the "bold" molasses, rather than the "mild flavor" molasses. You'll have to be sure you like the molasses flavor if you're going to use the bold. It's, well, bold.

The bold molasses flavor was also the perfect venue for the chocolate ganache I posted earlier, making a great pair.

I can't believe all that's happened this year. I'm sort of bursting with gratitude, even though it was not without bumps and bruises. We actually just got back from our honeymoon trip to Los Angeles, and we had a delightful time. It was just the two of us, and we had a hotel room that overlooked a public square where people were ice skating every evening. We went to every art museum we could pack in, ate some great gluten free food (and even managed to find some meat among all the vegan and vegetarian options available), and made some memories. I'll tell you all about the food in an upcoming post.

Until then, have a piece of cake!

Last Year: Peanut Brittle

Two Years Ago: Delicious Chocolate Pretzels

Three Years Ago: Beef Hot Links and Pump Up your Annie's Mac and Cheese

Gingerbread Bundt Cake with Chocolate Ganache
adapted from this recipe
[Printer Friendly]

1 cup tapioca starch
1 cup sorghum flour
1/2 cup buckwheat flour

3/4 cup sugar

1/4 cup unsweetened cocoa powder
2 teaspoons dried ground ginger
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon xanthan gum
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 eggs
1 cup molasses
2/3 cup oil
1 cup water
powdered sugar, if desired

Chocolate Ganache

Heat oven to 350 degrees f. Prepare 12 inch Bundt pan with shortening. (I find shortening works best with a Bundt pan, which can be tricky for removing the cake).

Lightly spoon flours into measuring cup; level off. In large bowl, combine tapioca starch, sorghum flour, buckwheat flour, sugar, cocoa, ginger, baking powder, baking soda, salt, xanthan gum, cinnamon, nutmeg and cloves; mix well.

In medium bowl, lightly beat eggs. Add molasses and oil; beat well. Stir in water. Add egg mixture to flour mixture; beat just until combined. Pour batter into prepared pan.

Bake at 350 degrees for 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Invert on serving plate. Cool 30 minutes or until completely cooled. Just before serving, sprinkle with powdered sugar or top with chocolate ganache.