Gingerbread Orange Cake with Ganache

Nonstick Vegetable Spray

1 1/2 cup Flour*

1/2 teaspoon Salt

1 teaspoon Baking Powder

1/4 teaspoon Baking Soda

1/2 cup Molasses

1/2 cup Water

1/2 cup packed Brown Sugar

1/2 cup Butter, room temp

1 Tablespoon grated Ginger

1 Tablespoon Orange Zest

1 teaspoon Cinnamon

1/2 teaspoon Nutmeg

1/4 teaspoon black Pepper

2 large Eggs 

4 oz. 70% dark Chocolate

1/2 cup Heavy Cream

1/4 teaspoon Salt

(Reduce to 1 egg, and 1/2 teaspoon Baking Powder if not using Gluten free flour)

Place the rack in the middle of your oven and preheat to 350 degrees.

Line the bottom of an 8x8 cake pan with parchment paper and spray the paper and sides of the pan with non stick spray (Spray just before you pour in the batter)

In a medium sized bowl, mix together the flour, salt, baking powder, and baking soda. Set aside.

In a small bowl, mix together the Water and Molasses.  Stir to combine.  Set aside.

In a large mixing bowl, add the Brown Sugar, Butter, Ginger, Orange Zest, Cinnamon, Nutmeg and Pepper.  Beat until smooth and fluffy-about 5 minutes.

Next add the egg and beat about 1 minute until incorporated.

Then add 1/3 of the flour mixture and beat on low to avoid a mess.

Blend until combined.

Add 1/2 of the Molasses mixture and beat until combined.

Repeat alternating dry and wet until all is added.

Pour the batter into the prepared pan and bake until the cake starts to pull away from the sides, about 40 minutes. Don't overcook! 

Transfer to a wire rack and let cool in the pan for 10 minutes.

Carefully turn the cake out upside down onto the rack and let cool  completely.

When cool, transfer to desired cake plate.

Make the Ganache:

Chop the chocolate and put in a glass or metal bowl.

Heat the Cream and Salt until it just begins to boil.

Pour over the Chocolate and let sit for a minute, then stir until smooth.

Let the Ganache cool until thickened, but still pourable.

Pour over the cake, allowing some to drip down the sides-not too much over the sides or you'll have a mess!

Cool the cake in the fridge for about 30 minutes to set the Ganache.

Serve right away will keep for 3 days and still be fresh.

Garnish with Whipped Cream, Chocolate Curls, or any embellishment you desire.