| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 12 cake pops |
Ingredients
- 1 stick (4 ounces) unsalted butter, cubed, plus more for greasing the pan
- 1 1/4 cups molasses
- 2/3 cup packed brown sugar
- 1 1/2 teaspoons baking soda
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon fine salt
- 2 sticks (8 ounces) unsalted butter, softened
- 8 ounces confectioners’ sugar
- 2 lemons, zested and juiced
- 12.5 ounces chocolate chips
Instructions
- For the gingerbread cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.
- In a pot, combine the molasses, butter, brown sugar, baking soda and 1 cup water. Warm over medium heat until the butter is melted. Remove the pot from the heat and stir in the eggs.
- In a medium mixing bowl, sift together the flour, baking powder, ginger, cinnamon, allspice and salt. Pour the wet ingredients over the dry ingredients and fold until just combined. Do not overmix.
- Pour the batter evenly into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 15 minutes. Let cool completely.
- For the lemon buttercream: Put the butter, confectioners’ sugar and lemon zest and juice in the bowl of a stand mixer and cream until light, fluffy and lighter in color.
- Put the chocolate chips in a microwave-safe bowl and microwave in 15-second intervals, stirring in between, until melted.
- Crumble the cake, add the buttercream and mix until well combined. Form the mixture into balls and place a lollipop stick in the center of each ball. Dip in the melted chocolate and garnish as desired.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 685 |
| Total Fat | 31 g |
| Saturated Fat | 19 g |
| Carbohydrates | 99 g |
| Dietary Fiber | 2 g |
| Sugar | 75 g |
| Protein | 6 g |
| Cholesterol | 96 mg |
| Sodium | 367 mg |