Black Forest Gingerbread with Honey Chantilly Cream| Christy Rost
- 2 ½ cups flour
- ½ teaspoon baking soda
- 1/8 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon ginger
- 1 ½ teaspoon Saigon cinnamon
- 6 tablespoons unsalted butter, softened
- ¼ cup granulated sugar
- ¼ cup dark brown sugar, packed
- 2 eggs
- ½ cup sour cream
- ½ cup molasses
- 1 cup hot water
- 1 cup heavy cream
- 1 tablespoon Little Bear Blossom Honey
- 1 teaspoon confectioners’ sugar
Preheat the oven to 325 degrees and spray a 10-cup Bundt pan with nonstick spray- with-flour. In the large bowl of an electric mixer, cream the butter and sugars until they are light. Add the eggs, one at a time, beating well after each. Add molasses and beat well, then beat in sour cream on low speed.
In a medium bowl, stir together the flour, baking soda, baking powder, salt, ginger, and cinnamon. Gradually add the flour mixture to the creamed mixture, alternately with the hot water.
Spoon the batter into the prepared pan and bake 40 minutes or until a cake tester inserted into the middle comes out clean. Remove the cake from the oven, cool 30 minutes, then remove the cake and cool on a wire rack.
In a mixing bowl, beat heavy cream, honey, and confectioners’ sugar on high speed until soft peaks form. Slice cake and serve with dollops of Chantilly cream.
Yield: 1 cake