Dark Gingerbread With Maple Whipped Cream

• Cake:
• 1 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/3 cup dark brown sugar, packed
• 1/3 cup dark corn syrup
• 1/3 cup molasses
• 1 egg
• 1/2 cup hot water
• 1/4 cup chopped crystallized ginger
• Whipped Cream Topping:
• 1 cup heavy whipping cream, chilled
• 2 tablespoons pure maple syrup

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.

flour, ground cinnamon, ground ginger, baking soda, baking powder, salt, unsalted butter, brown sugar, corn syrup, molasses, egg, water, ginger, cream topping, heavy whipping cream, maple syrup

Taken from www.allrecipes.com/recipe/245784/dark-gingerbread-with-maple-whipped-cream/ (may not work)