Dark Gingerbread with Maple Whipped Cream

Super moist and features two types of ginger.

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon ground cinnamon
• 0.75 teaspoon ground ginger
• 0.5 teaspoon baking soda
• 0.5 teaspoon baking powder
• 0.5 teaspoon salt
• 0.5 cup unsalted butter, softened
• 0.3333333333333333 cup dark brown sugar, packed
• 0.3333333333333333 cup dark corn syrup
• 0.3333333333333333 cup molasses
• 1 egg
• 0.5 cup hot water
• 0.25 cup chopped crystallized ginger
• 1 cup heavy whipping cream, chilled
• 2 tablespoons pure maple syrup

Steps

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round or square pan and line bottom with parchment paper.
2. Whisk flour, cinnamon, ground ginger, baking soda, baking powder, and salt together in a large bowl.
3. Beat butter and brown sugar together in another large bowl with an electric mixer until light and fluffy, 3 to 4 minutes. Add corn syrup, molasses, and egg; beat until smooth. Pour in hot water slowly while continuing to beat. Add flour mixture gradually, mixing until batter is well-blended and smooth. Stir in crystallized ginger. Pour batter into the pan.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan, about 10 minutes. Run a knife around the edges and carefully invert onto a wire rack. Cut into wedges or squares.
5. Whip heavy cream and maple syrup together in a large bowl until stiff peaks form. Serve whipped cream topping with cake.