Ginger Cake with Cinnamon Whip Cream

Ginger Cake with Cinnamon Whip Cream

Yield: 12-16 People


1/2 cup White Sugar
1/2 cup Butter
1 Egg
1 cup Molasses
21/2 cup all purpose flour
11/2 tsp baking soda
2 tsp Ground Cinnamon
2 tsp Ground Ginger
1 tsp Ground Cloves
Pinch of Salt
1 cup Hot Water

Whip Cream:
1 cup 35% Cream
11/2 tsp Ground Cinnamon
1/4 cup Icing Sugar

1/2 cup Sugar
3 tbls Brown Butter
1/4 cup 35% Cream


Preheat your oven to 350 Fahrenheit.

In a stand up mixer add the sugar butter and molasses. Using a whisk attachment blend until incorporated. Add the egg, blend. Sift in the flour, baking soda, and spices. Blend the mixture until all dry ingredients are well mixed. Lastly blend in a cup of hot water. Mix for 20 seconds, then using a spatula scrap the sides ensuring to remove any caked on bits. Place back in the mixer and mix for another 20 seconds. Using a cupcake mold, grease the inside of the mold using vegetable oil or butter. Place roughly 1/4 cup mixture in each cup cake insert, level mixture by tapping the mold firmly on a table. Place in the oven for 15 minutes or until a tooth pick comes out clean.

In a Medium size bowl add cream, sugar and cinnamon. Using a whisk attachment blend until the whip cream holds stiff peaks.

In a small pan add the sugar and place over medium heat. Melt the sugar in the pan, mean while add the tbls of butter to the cream. When the sugar starts to fully brown add the cream and butter mixture. Stir both mixtures using a whisk until they have fully incorporated. Set aside.

Assemble by placing a portion of the cake on the plate. Place a spoon full of Carmel over top, followed by the whipped cream.