1/3 cup light brown sugar, packed
1/2 teaspoon salt
1 cup molasses
10 tablespoons unsalted butter, softened
1 teaspoon ground ginger
1 cup granulated sugar
1 teaspoon ground cinnamon
3 large eggs, at room temperature
24 ounces white chocolate, for coating
2 1/2 teaspoons vanilla
1/2 cup crushed gingersnap cookies for garnish
3/4 cup plus 2 tablespoons milk
2 cups all-purpose flour
2 cups confectioners’ sugar
2 teaspoons baking powder
Preheat the oven to 350º Fahrenheit and grease a 10-inch round cake pan.
In a medium-size bowl, combine the flour, baking powder, and salt with a wire whisk and set aside.
In a large bowl, use an electric mixer to cream 8 tablespoons butter and 1 cup granulated sugar until light and fluffy. Beat in the eggs, one at a time. Add 2 teaspoons vanilla and mix until completely combined.
Slowly alternate between adding the flour mixture and 3/4 cup milk to the wet mixture, mixing until smooth.
Add the brown sugar, molasses, ginger, and cinnamon.
Pour the batter into the cake pan and bake for 30 to 40 minutes, or until fully baked. Let cool.
While the cake is cooling, prepare the icing: With an electric mixer on medium speed, combine 2 cups confectioners’ sugar, 2 tablespoons butter, 2 tablespoons milk and 1/2 teaspoon vanilla extract.
After the cake has cooled, follow the cake ball method instructions.
After the cake balls are dipped in white chocolate, drizzle them with fine lines of chocolate and top with the gingersnaps.