Ready in 45 minutes
A dark, deeply moist, gingered beauty created by Karen DeMasco, the pastry chef at Locanda Verde in New York.
Served at Thanksgiving, 2009. It was VERY popular. A sophisticated taste and delicious.
Ginger is a wonderful digestive and especially welcome at the end of a great dinner pie or no pie.
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1. Preheat oven to 375 degrees (convection: 300?). Grease an 8-inch springform cake pan and line bottom with parchment paper. (My springform pan is 10". I used this recipe adapted to 10 servings, using only 1 egg. It was great.)
2. In a bowl, whisk flour, cocoa, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt. Set aside. In a large bowl combine brown sugar, turbinado, ginger, zest of 1 lemon and oil. Beat in egg.
3. Place beer, molasses and coffee in a deep pot, at least 3 quarts. Bring to a boil. Remove from heat and stir in baking soda. Mixture will bubble up. Allow to cool 5 minutes.
4. Whisk flour mixture alternately with beer mixture into brown sugar mixture, in 3 shifts. Pour batter in pan and bake 40 minutes without opening oven. Give pan a 180-degree turn and bake another 15 minutes, until cake is springy and a tester comes out clean. Cool on a rack. When cool, remove sides of pan, invert briefly to remove bottom of pan and paper and set upright on a plate.
5. Place confectioners sugar in a bowl, whisk in remaining zest and salt, then lemon juice. Spread over top of cake, allowing glaze to drip down the sides.
Pay close attention to the cooking time - turn and the cook for another 15 minutes. Toothpick test too early will deflate the center of the cake.
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