Name: Dark Chocolate–Orange Gingerbread Cake
Total time: 1 hour 20 minutes
Yield: 8–10 servings
Ingredients: Nonstick vegetable oil spray or room-temperature unsalted butter (for pan); 1½ cups (188 g) all-purpose flour; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; ½ tsp. baking powder; ¼ tsp. baking soda; ½ cup mild-flavored (light) molasses; ½ cup (packed; 100 g) dark brown sugar; ½ cup (1 stick) unsalted butter, room temperature; 1 Tbsp. finely grated ginger (from about a 3" piece); 1 Tbsp. finely grated orange zest (from 1 medium orange); 1 tsp. ground cinnamon; ¼ tsp. freshly ground pepper; 1 large egg; 3½–4 oz. 70% dark chocolate, chopped; ½ cup heavy cream; ¼ tsp. Diamond Crystal or Morton kosher salt

A dark chocolateorange glazed gingerbread cake.

Photo by Travis Rainey, Food Styling by Luciana Lamboy, Prop Styling by Gerri Williams

This dessert presents the glorious complexity and contrast of flavors in gingerbread in the form of a delightfully springy cake that you can mix entirely by hand. The orange zest serves as a bright link, marrying the spices in the cake to the shiny chocolate glaze above. Throw out the cake rule book and mix the batter here with vigor; it will ensure an even and structured crumb.

Recipe notes