First, the good. The gingerbread had a wonderful taste. All those flavors mixed together (the pepper, the espresso, the ginger, the molasses, the chocolate). The combination of all these was nothing short of wonderful.
Next, the bad. The cake tested done after 50 minutes. There wasn't a crumb left on the straw that I inserted in the cake. Just for good measure, I gave the cake another five minutes. After letting the cake cool, I wrapped it in foil and froze it, intending to take it to a dinner party four days later. On the day of the party, I removed the cake from the freezer, gave it plenty of time to thaw, then decided to slice into it, just to make sure all was well.
Alarm bells went off when it took real muscle to slice through the cake. It was hard as a rock in the upper portion of the cake. Soldiering on, I kept sawing away until I got to the bottom third of the cake, and then I felt real disaster striking. The lower part of the cake was squishy and fudgy, a sure sign the cake didn't get done all the way through. I sliced off a piece just so I could taste it, and as mentioned above, the cake tasted wonderful. But, there was no way I could take it to a party. Luckily I had some cookies in the freezer I could thaw.
|Notice the undercooked darker portion, noticeable on left|
There is a happy ending to this story, however. After letting the cake age two days tightly wrapped in foil, the top part of the cake softened considerably and my husband and I will be able to eat it, after cutting off the undercooked bottom portion.