Name: chocolate gingerbread cake with simmered oranges
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Ingredients: 2 3/4 cups all-purpose flour or gluten-free all-purpose flour ((374 grams)); 1 tablespoon ground ginger; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon ground black pepper; 1/2 teaspoon salt; 1/4 teaspoon ground cloves; 1 cup full-flavor molasses; 1 cup water; 2 tablespoons butter, melted; 2 tablespoons butter; 1/4 cup fresh peeled ginger, cut into slivers ((about 1 ounce)); 1/2 cup butter, softened; 1 cup granulated sugar; 2 large eggs; 1 cup bittersweet chocolate, chopped ((about 8 ounces)); prepared whipped cream, for serving; 1 recipe simmered oranges, for serving ((optional)); 3 - 4 small oranges; 1 1/2 cups granulated sugar; 1/4 cup water; 1/4 cup freshly squeezed orange juice; 1/4 cup freshly squeezed lemon juice; fresh thyme for garnish ((optional))

Looking for one more addition to your holiday dessert table? How about just one more sweet treat to offer at your Christmas brunch? You may want to give this Chocolate Gingerbread Cake with Simmered Oranges a try.

This is served right from the pan, topped with fresh whipped cream and sweetened simmered orange slices. The brightly colored oranges contrasted with the dark chocolate cake make quite an impression.

The flavor of ginger is not overpowering here but it definitely shines through. There’s a substantial amount of ground ginger in the cake batter along with a foundation layer of fresh ginger in the pan.

Preheat oven to 350°F.
In a medium-sized bowl, whisk together flour, ground ginger, baking soda, baking powder, pepper, salt and ground cloves; set aside.
In a separate bowl combine molasses, 1 cup water and 2 tablespoons melted butter; set aside.

Keep in mind folks …this cake is just as amazing when made gluten free. Simply replace the all-purpose flour with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour.

Be sure to use a heavy-duty oven-safe skillet here.
Add 2 tablespoons butter in 12-inch oven-safe skillet over medium heat.
Add the ginger slivers and sauté just until butter is melted.
Spread the ginger evenly to cover the bottom of the pan in a single layer.
Remove from heat and set aside.

In large mixing bowl, beat 1/2 cup softened butter on medium speed for 30 seconds.
Add sugar and beat until combined.
Add eggs, one at a time, beating one minute after each addition.
Alternately add the flour mixture and the molasses mixture.
Beat on low speed after each addition until well combined.
Stir in chocolate pieces.

Here’s a visual guide to how the batter comes together…

When pouring the batter into the skillet or pan, try not to move the ginger slivers lining the bottom. Do not stir the batter …that would disturb the layer of ginger. Simply smooth out the surface with a spatula.

Carefully pour batter over butter-ginger mixture (without disturbing the layer of ginger) in the hot skillet.

Bake 40 to 45 minutes until a wooden toothpick inserted in center comes out clean.
Cool in skillet on rack 30 minutes.
The center of the cake may dip slightly while cooling.

While the cake is in the oven, it’s time to simmer the orange slices.

Slice oranges crosswise about 1/4 inch thick.
Discard seeds.
Place a 12-inch skillet over medium heat.
Add sugar, water, orange juice and lemon juice.
Bring to a boil, stirring to dissolve the sugar then reduce heat.
Simmer, uncovered for 10 minutes until syrupy.

Add the orange slices.
Return to boiling.
Reduce heat and simmer, uncovered, for 3 minutes until oranges are tender, turning occasionally.

It’s amazing how sweet and tender the fruit becomes. A beautiful and tasty garnish, for sure.

Transfer to a serving bowl and allow to cool.
Serve with your chocolate gingerbread cake.

Okay, this may be called Chocolate Gingerbread Cake with Simmered Oranges but…

I realize that not everyone will be tempted by simmered oranges hangin’ out on their cake.

For those less adventurous in the group, skip the oranges and proceed with a sprinkling of confectioners’ sugar and a big ol’ scoop of vanilla ice cream.

Either way, this cake is sooooo good. Super moist with that subtle layer of ginger on the bottom and chocolate bits throughout. It’s even good all by itself.