Espresso Gingerbread Cake
INGREDIENTS
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For the cake:
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1/2 cup dark molasses (not blackstrap)
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1/2 cup very strong brewed coffee or espresso, cooled to just warm
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11-1/4 ounces (2-1/2 cups) all-purpose flour; more for the pan
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2 teaspoons baking powder
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1/2 teaspoon table salt
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1/4 teaspoon baking soda
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1 tablespoon instant espresso powder
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2 teaspoons ground ginger
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1/2 teaspoon ground cinnamon
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1/8 teaspoon ground or freshly grated nutmeg
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1/8 teaspoon ground cloves
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10 ounces (1-1/4 cups) unsalted butter, softened at room temperature; more for the pan
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1-1/4 cups packed light brown sugar
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3 large eggs plus 2 large egg yolks, at room temperature
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For the espresso glaze (optional):
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1 cup confectioners' sugar
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1 teaspoon dark rum (optional)
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1-1/2 tablespoons brewed espresso
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(or 1-1/2 teaspoons instant espresso powder dissolved in 1-1/2 tablespoons hot water)
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