Dark Gingerbread with Maple Whipped Cream So Tasty

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Dark Gingerbread with Maple Whipped Cream

"Super wet and features two varieties of ginger."

Ingredients :

Cake:
1 half of cups all-purpose flour
1 teaspoon floor cinnamon
3/4 teaspoon ground ginger
half teaspoon baking soda
1/2 teaspoon baking powder
half teaspoon salt
half of cup unsalted butter, softened
1/3 cup darkish brown sugar, packed
1/three cup dark corn syrup
1/3 cup molasses
1 egg
half cup hot water
1/four cup chopped crystallized ginger
Whipped Cream Topping:
1 cup heavy whipping cream, chilled
2 tablespoons natural maple syrup

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H

Preheat oven to 350 degrees F (one hundred seventy five levels C). Grease a 9-inch spherical or square pan and line bottom with parchment paper.
Whisk flour, cinnamon, floor ginger, baking soda, baking powder, and salt collectively in a big bowl.
Beat butter and brown sugar together in every other huge bowl with an electric powered mixer till light and fluffy, three to 4 mins. Add corn syrup, molasses, and egg; beat till smooth. Pour in warm water slowly at the same time as continuing to overcome. Add flour aggregate steadily, mixing till batter is nicely-blended and easy. Stir in crystallized ginger. Pour batter into the pan.
Bake within the preheated oven till a toothpick inserted into the middle comes out smooth, 30 to 35 mins. Cool within the pan, approximately 10 minutes. Run a knife around the edges and punctiliously invert onto a twine rack. Cut into wedges or squares.
Whip heavy cream and maple syrup together in a big bowl until stiff peaks form. Serve whipped cream topping with cake.

Notes :

Reynolds® parchment can be used for less difficult cleanup/removal from the pan.

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