The cakes earn the spicy award from the fresh ginger, powdered ginger, black pepper and molasses. LOTS of molasses. And yes, black pepper!! I can say this is the first time I've used black pepper in a cake!
The recipe says to use eight 4 inch round cake pans. Instead, I used a gingerbread man mini cake pan, plus a mini loaf pan that I already had. Gingerbread men made with gingerbread? Makes perfect sense to me!!
The batter is simple to put together. No fancy steps involved. The batter, which is dark brown from the molasses, dark brown sugar, espresso powder, and cocoa powder, is smooth and easy to divide amongst the pans.
The cakes popped out easily from the pans, except for this lil guy. He was the first to go.
The cakes look so chocolaty. However, they do NOT taste chocolaty in the very least! I could not detect even the least bit of flavor of cocoa. Alas, I decided that these little cakes would be perfect with a dollop of lightly sweetened freshly whipped cream with a sprinkling of cocoa powder on top. ( I would have done just that if I'd had any cream!)
Alas, I chose powdered sugar to give these little cuties a little added sweetness. They are moist and beautiful in texture.
The verdict? These Gingerbread Baby Cakes are more suited to grown up tastes. One of my children, the 11 year old, deemed them "okay, but not sweet enough", while the other three didn't like them at all. I liked them well enough, but they are a tad too spicy for me without any additional sweetness added on top.
Karen from Karen's Kitchen Stories is our Tuesdays with Dorie host for today! If you'd like to try this recipe this Christmas, please visit her blog.