Dark Molasses Cake

This cake.  This cake right here.  It is awesome.  You should make it.  All the ginger haters have probably stopped reading this blog by now (except for my mommy because she's supposed to love me unconditionally and read everything I write *mischievous smile*), so I have no reservations about adding crystallized ginger to the original recipe.  Feel free to make some sort of glaze too, perhaps with coffee or espresso involved, or lemon, or both?  Let me know how it turns out.  Like for real though -- I would love it if you would write comments on my posts.  


In other news, we're launching our new Arete website on Monday!  Short story version of Arete is that we're the research development branch of UChicago's research administration, and we launch complex initiatives that enhance UChicago's research enterprise (our mission statement that will feature prominently on our new site, spoilers).  This whole business of restructuring our website has been an interesting, exhausting exercise in psychology: from identity, branding, vision, what have you, to issues of perception and usability.  Is it intuitive to scroll here?  How do you feel about this color?  That font is horrible, disgusting, awful, what were you thinking.  Too many clicks to get here.  What do we do exactly?  How can we talk about ourselves?  How much are people actually going to read?  It's amazing how many aspects of human cognition you have to consider when you're just trying to tell people what you do.  

Dark Molasses Cake
adapted from The Kitchn

12 tablespoons unsalted butter, cut into chunks
1 1/2 c (12 ounces) unsulphured blackstrap molasses
3/4 c brown sugar
1/3 c white sugar
3 1/4 c all-purpose flour
1/2 teaspoon fine salt
2 1/2 teaspoons baking soda
2 teaspoons ground ginger
1/4 teaspoon cinnamon
1/2 teaspoon allspice
2 teaspoons espresso powder
1 teaspoon vanilla
2 large eggs, beaten
1 1/2 c whole milk
~1/2 c crystallized ginger, chopped

Preheat the oven to 350 degrees F.  Lightly butter and flour a Bundt pan.

Place the chunks of butter in a saucepan over medium heat, then whisk in the molasses, brown sugar, and white sugar.  Once the butter has completely melted and the sugar has dissolved, set the pan aside to cool.

In a large bowl combine the flour, salt, baking soda, ginger, cinnamon and espresso powder.

Whisk the vanilla, eggs, and milk in with the molasses and melted butter, then incorporate slowly into the bowl of dry ingredients. Whisk thoroughly to combine, making sure there are no lumps.  Using a rubber spatula, fold in the crystallized ginger.

Pour the batter into the prepared pan.  Bake at 350°F for 45-50 minutes until a toothpick or knife inserted into the cake comes out clean.  Let cool for 30 minutes, then run a thin knife around the inside of the pan to loosen the cake from the pan. Remove the cake and let it cool completely on a cooling rack before slicing.  Or just cut into it immediately and suffer the consequences reap the rewards.

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