A moist, warmly spiced dessert layered with ginger, molasses, and citrusy sweetness—ideal for snacking, gifting, or holiday hosting.

—Recipes by Chef Steph

INGREDIENTS:

• 2¼ cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. ground ginger
• 1 tsp. ground cinnamon
• ½ tsp. unsweetened cocoa powder
• ½ tsp. table salt
• ½ tsp. pepper
• ½ cup buttermilk
• ½ cup room-temperature brewed coffee
• ¼ cup orange marmalade
• 8 tbsp. butter, softened
• 1 cup sugar
• 3 large eggs
• 2 tbsp. finely chopped crystallized ginger
• 1 cup sweet molasses syrup
• ½ cup vegetable oil

PREPARATION:

1. Adjust oven rack to middle position and heat oven to 350°F.
2. Grease and flour a 13-by-9-inch baking pan.
3. Whisk flour, baking soda, ground ginger, cinnamon, cocoa, salt, and pepper together in a bowl.
4. Whisk buttermilk, coffee, and marmalade in a second bowl until smooth.
5. Using a stand mixer fitted with a paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes.
6. Add eggs and crystallized ginger and beat until smooth.
7. Add molasses syrup and oil and beat until uniform.
8. Reduce speed to low and add flour mixture in 3 additions, scraping down bowl as needed, and mix until just combined.
9. Add buttermilk mixture and mix until smooth.
10. Give batter a final stir by hand.
11. Pour batter into prepared pan and smooth top with rubber spatula.
12. Bake until toothpick inserted in center comes out clean, 40 to 45 minutes (cake will spring back when touched and sides will begin to come away from pan).
13. Transfer pan to wire rack and let cake cool completely, about 3 hours.
14. Cut into squares, and serve.

(YIELD: 10 TO 12 SERVINGS)