Dark and Sticky Gingerbread Cake
Yield: 1 loaf cake
 
Ingredients
  • 6 tablespoons unsalted butter, cut into chunks
  • ¾ cup unsulphured blackstrap molasses
  • ⅜ cup brown sugar
  • 3 tablespoons white sugar
  • 1½ cups plus 2 tablespoons all-purpose flour
  • ¼ teaspoon fine salt
  • 1¼ teaspoons baking soda
  • 1 teaspoon ground ginger
  • ¼ teaspoon cinnamon
  • ½ teaspoon vanilla
  • ¾ cup whole milk
  • 1 egg, slightly beaten
For the Frosting:
  • 4 oz cream cheese, softened
  • 4 tablespoons butter, softened
  • 1½ cups powdered sugar
  • ½ teaspoon of vanilla extract
Instructions
  1. Heat the oven to 350°F. Lightly butter or grease an 8 or 9 inch loaf pan.
  2. In a medium sized saucepan, combine the butter and sugars. Whisk until the butter melts and the sugar has dissolved and is no longer grainy. Stir in the molasses and whisk until everything is combined. Set the pain aside to cool slightly.
  3. Whisk the egg, vanilla and milk into the butter/sugar mixture. Sprinke the flour, salt, baking soda, ginger & cinnamon on top, whisking the dry ingredients together first and then incorporating them into the batter. Stir until lump free with no streaks or inconsistencies but don't over-mix.
  4. Pour the thick batter into the prepared pan. (It will seem very full, and I was sure it would overflow but it won't!)
  5. Bake at 350°F for 45 to 50 minutes or until a tester inserted in the center of the cake comes out clean. Let cool for 20 or 30 minutes, then run a thin, flexible knife around the inside of the pan to help the cakes edges release. Remove the cake from the pan and let it cool completely on a cooling rack before icing.
For the Frosting:
  1. Cream together the cream cheese and butter. Gradually add the powdered sugar and then finally the vanilla. Mix until smooth and creamy.
  2. Spread on the cooled cake. Store in the fridge for up to a week airtight. (This is exceptionally good cold!)
Notes
Recipe adapted from: The Kitchn

You can use regular molasses but it won't be as dark and rich!
Recipe by The Baker Chick at https://www.thebakerchick.com/dark-and-sticky-gingerbread-cake/