Monday, February 29, 2016
Baking Illustrated liked granulated sugar better than brown sugar in this gingerbread because when they tested it with brown sugar, the spices were overwhelmed by molasses flavor. They added cocoa for a touch of earthiness & complexity. They chose milk over water because the milk fat added tenderness and flavor whereas water made a drier and less rich gingerbread.
This is a cake we'll definitely make again. But next time, I'll remember to melt the butter instead of plopping it in with the other wet ingredients and sugar and then wondering why the butter isn't fully mixing in, trying to smush the softened butter with the electric mixer, and ending up with splatter all over my face and sweatshirt from trying to mix in unmelted butter. Oops.
Gingerbread recipe here. I baked the cake an extra 8-10 minutes because when I tested it after 40 minutes, the toothpick came out wet.