Special equipment: 12 lollipop sticks
For the gingerbread cake
: Preheat the oven to 350 degrees F. Grease
a 9-by-13-inch pan with butter.
In a pot, combine the molasses
, butter, brown sugar, baking soda and 1 cup water. Warm over medium heat until the butter is melted. Remove the pot from the heat and stir in the eggs.
In a medium mixing bowl, sift
together the flour, baking powder, ginger, cinnamon, allspice
and salt. Pour the wet ingredients over the dry ingredients and fold until just combined. Do not overmix.
Pour the batter
evenly into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 15 minutes. Let cool completely.
For the lemon buttercream: Put the butter, confectioners' sugar and lemon zest
and juice in the bowl of a stand mixer
and cream until light, fluffy and lighter in color.
Put the chocolate chips
in a microwave-safe bowl and microwave in 15-second intervals, stirring in between, until melted.
Crumble the cake, add the buttercream and mix until well combined. Form the mixture into balls and place a lollipop stick in the center of each ball. Dip in the melted chocolate and garnish