Molasses cake with molasses whipped cream

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Molasses cake with molasses whipped cream

8.0

4 tablespoons melted butter, plus more for greasing the baking pan

1 cup/340 grams molasses

½ cup boiling water

2¼ cups/288 grams all-purpose flour

1½ teaspoons ground ginger

1 teaspoon baking soda

½ teaspoon ground cinnamon

½ teaspoon salt

¼ cup/50 grams packed dark brown sugar

1 cup/240 milliliters heavy whipping cream

3 tablespoons molasses

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Heat the oven to 350 degrees. Butter an 8-inch square baking pan.
In a heatproof medium bowl, combine the molasses and boiling water. Sift the flour, ginger, baking soda, cinnamon and salt into the molasses mixture. Add the melted butter and brown sugar and beat well either by hand or with an electric mixer. Pour the batter into the prepared pan.
Bake until a toothpick inserted in the middle comes out clean, about 35 minutes.
While the cake bakes, prepare the whipped cream: In a medium bowl, whisk the cream with a wire whisk, slowly drizzling the molasses into the cream. Whisk until the cream is whipped into firm peaks. (Alternatively, you can use an electric mixer.)
Let the cake cool directly in the pan, then cut into 8 rectangular pieces and serve with dollops of molasses whipped cream. Leftover cake will keep, refrigerated, for up to 2 days.

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