Ginger Cake Squares with Chantilly Cream Recipe - countryliving.com

Becky Stayner

Yields: 12 - 16 servings

Prep Time: 0 hours 25 mins

Total Time: 1 hour 30 mins

For Cakes:

1 c.

(2 sticks) unsalted butter, melted, plus more for pan

1 c.

granulated sugar

2 c.

blackstrap molasses

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

For Chantilly Cream

1 c.

heavy cream

2 tbsp.

confectioners’ sugar

1 tsp.

pure vanilla extract, or 1 tablespoon cool brewed coffee

Preheat 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.
Sift 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.
Bake until a wooden pick inserted into center comes out clean, 45 to 50 minutes. Cool in pan on a wire rack 15 minutes.
Meanwhile, 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.
Cut cake into 12 to 16 squares. Serve warm topped with Chantilly Cream.

Note: Chantilly Cream can be chilled up to 5 hours. It will start to separate, if not used immediately, so rewhip it briefly before using.

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