For Joyce Porter. Now, Joyce, you can use your new springform pan.
Chocolate Gingerbread with Bittersweet Glaze
3 ounces unsweetened chocolate 1/2 cup light molasses 1/2 cup vegetable oil 4 tablespoons unsalted butter -- 1/2stick 2 1/2 cups flour 1 cup light brown sugar -- packed 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/4 teaspoon white pepper 2 eggs 1 cup buttermilk 1 teaspoon vanilla extract Bittersweet glaze (see recipe)
In double boiler, place chocolate, molasses, oil and butter. Stir over low heat until chocolate is melted and mixture is smooth. Set aside. Pre heat oven to 350 degrees. In mixing bowl, combine flour, brown sugar, baking soda, baking powder, spices and salt and pepper. In small bowl, beat eggs with whisk until foamy. Add buttermilk and vanilla. Make Well in center of dry ingredients and pour in buttermilk-egg mixture. Stir to combine. Add chocolate mixture. Beat with wooden spoon or electric mixer until smooth. Pour batter into greased 9-inch springform pan. Bake in center of preheated oven until top springs back when touched and cake tester inserted into center comes out clean., about 35-40 minutes. Set cake on rack and remove springform sides. Prepare bittersweet glaze and pour over warm cake, allowing glaze to drip down sides. You also can spread glaze with knife, if you like. Cool on rack to set glaze until serving time.
Bittersweet Glaze: 6 tablespoons unsalted butter 4 1/2 ounces bittersweet or semisweet chocolate 1 tablespoon light corn syrup In double boiler over low heat, combine butter, chocolate and corn syrup, stirring with whisk until mixture is melted and smooth.