1 stick (4 ounces) unsalted butter, cubed, plus more for greasing the pan
1 1/4 cups molasses
2/3 cup packed brown sugar
1 1/2 teaspoons baking soda
2 large eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon fine salt
2 sticks (8 ounces) unsalted butter, softened
8 ounces confectioners' sugar
2 lemons, zested and juiced
12.5 ounces chocolate chips
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 as desired.
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