duck-shaped pain

8 December 2001
Dark and Melty

I don't get the urge to bake that often, despite how much I like to eat the results of baking. It's messy. Adjusting recipes so that they work at high altitude is a pain in the ass, and no two sources of information agree on exactly what should be changed and by how much. [1]

Despite that, sometimes my mood changes, and I bake away. Like this evening.

Chocolate Gingerbread

It sounds so wholesome, doesn't it?

(Adapted from a recipe in this month's issue of Delicious!, which may or may not be found at health food stores where you live�)

  • 2 eggs

  • 1/2 cup buttermilk

  • 1/2 cup unsulfured molasses, honey, or a combination of both (I used the combination, since I didn't have enough of either honey or molasses to comprise 1/2 cup)

  • 8 tablespoons (that's one whole stick) butter, melted and cooled to room temperature

  • 1/2 cup dark brown sugar

  • 1 tablespoon grated fresh ginger

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon ground cloves

  • 1/4 teaspoon ground nutmeg

  • 1/2 cup semi-sweet chocolate chips or bits

1. Preheat oven to 350 degrees. Butter or spray an 8-inch square cake pan

2. Beat eggs in a large bowl with a whisk. Add buttermilk, molasses/honey, butter, brown sugar and ginger. Mix well until smooth.

3. In another bowl, mix together flour, baking soda, cloves, nutmeg and salt. Add the dry ingredients to the wet ingredients and mix thoroughly. Add the chocolate to the mixture and stir some more.

4. Pour the batter into the cake pan (you could also divide the batter between two loaf pans) and bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean. When done, remove from oven and cool for 10 minutes.

If serving hot, you could top slices of the gingerbread with whipped cream or cr�me fraiche. If serving later (or giving as a gift), you could drizzle the top with some melted dark or white chocolate. Or you can just eat it plain while it's still warm. It's your cake and you can do what you want with it.


[1] In spite of the irregularities, decent sources of information on high-altitude cooking include this website and this cookbook. High-altitude instructions found on foods (such as pizzas, macaroni and cheese, falafel, etc) are usually completely wrong and seem to be written to lessen potential complaints or lawsuits rather than to guide the helpless.

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