Gingerbread Cake with Chocolate Drizzle

Yield: 1 9” round Cake

In a stand mixer, or bowl with a handheld mixer, cream together until fluffy (about 5 minutes):
1/2 cup (1 stick) unsalted butter, cat room temp
1/2 cup dark muscovado sugar
1/2 cup blackstrap molasses, at room temp
1 large egg,, at room temp
Pinch of salt

Add and continue to mix: for another 30 seconds
1/2 c candied ginger, chopped
1 Tbs Hawaj Spice Mix (or a blend of 2 tsp cardamom, 1/2 tsp cinnamon, 1/4 tsp allspice)
Zest of 1 orange

Combine in a bowl and Slowly add to the wet mixture:
1 1/2 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda

Pour mixture into an oiled 9” springform pan, sat on a sheet pan, and put into a 350 degree F pre-heated oven and bake for 50-70 minutes, or until a cake tester comes out clean and your entire house is permeated with the spicy perfume of the holidays!

Let cool removed from it’s pan, on a rack, for at least 1 hour before cutting into it.

To serve,
Melt some dark chocolate in a microwave, or in a hot water bath on the stove top, and drape the slice in its dark silkiness.
Sprinkle a little dusting of minced candied ginger on top and enjoy with a warm coffee or hot cococoa by the fireplace.