The basic recipe went off as planned with a few minor exceptions. I did replace the stem ginger with crystallized ginger, and I found that after 40 minutes in the oven, the center was still liquid, so I let it stay in for an additional 20 minutes. The final result was perfect.
Also, I wasn’t sure whether I would approve of a chocolate-coffee frosting on my gingerbread, but, I have to say, it made the whole dessert very tasty, so I have been converted.
I like my gingerbread spicy. Last fall I wrote about my go-to recipe. In comparison, Dorie’s gingerbread is on the mild side, relatively speaking, but because of the addition of chocolate to the batter and the icing on top, I can truthfully say I have two favorite gingerbread recipes now.
Be sure and visit the other TWD blogs to read about their adventures in spicy gingerbread.