Dark Gingerbread with Maple Whipped Cream

Top this moist, rich gingerbread with homemade maple whipped cream for an elegant holiday party dessert.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 436 Calories

Ingredients

• 1 egg
• ½ teaspoon salt
• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon baking powder
• ⅓ cup molasses
• ½ cup hot water
• ½ cup unsalted butter, softened
• ¾ teaspoon ground ginger
• ⅓ cup dark corn syrup
• ¼ cup chopped crystallized ginger
• 2 tablespoons pure maple syrup
• 1 cup heavy whipping cream, chilled
• ⅓ cup dark brown sugar, packed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round or square pan and line bottom with parchment paper.

Step 2

Whisk flour, cinnamon, ground ginger, baking soda, baking powder, and salt together in a large bowl.

Step 3

Beat butter and brown sugar together in another large bowl with an electric mixer until light and fluffy, 3 to 4 minutes. Add corn syrup, molasses, and egg; beat until smooth. Pour in hot water slowly while continuing to beat. Add flour mixture gradually, mixing until batter is well-blended and smooth. Stir in crystallized ginger. Pour batter into the pan.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan, about 10 minutes. Run a knife around the edges and carefully invert onto a wire rack. Cut into wedges or squares.

Step 5

Whip heavy cream and maple syrup together in a large bowl until stiff peaks form. Serve whipped cream topping with cake.