NYT Cooking: This recipe is a more sophisticated (and boozier) version of one found in Maida Heatter's "Book of Great Chocolate Desserts. The cake is rich, dense and very chocolaty, with a spicy, peppery, burnt caramel tang.
Legend has it that the St Louis gooey butter cake originated by accident in the when a baker mixed up the proportion of butter in one of his coffee cakes Rather than throw it out, he sold it by the square, and the sugary, sticky confection was a hit
This dark, deeply moist, gingered beauty was created by Karen DeMasco, the pastry chef at Locanda Verde in New York. Beer and coffee add complexity, and the tangy lemon glaze counters the sweetness. Moist Gingerbread Cake With Lemon Glaze - NYT Cooking