Chocolate-Covered Gingerbread Cake Recipe

Name: Chocolate-Covered Gingerbread Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 3/4 cups all-purpose flour; 2 teaspoons ground ginger; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 1 cup warm water; 1/2 teaspoon baking soda; 3/4 cup packed golden brown sugar; 6 tablespoons unsalted butter, melted (3/4 stick); 1/3 cup mild-flavored light molasses; 2 large eggs; 1 tablespoon grated peeled fresh ginger; Glaze; 1/2 cup whipping cream; 1/4 cup unsalted butter, room temperature; 2 tablespoons light corn syrup; 8 ounces semisweet chocolate, chopped; 1 teaspoon vanilla extract; 1/4 cup crystallized ginger, chopped

Servings: persons

Cake
1 3/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup warm water
1/2 teaspoon baking soda
3/4 cup packed golden brown sugar
6 tablespoons unsalted butter, melted (3/4 stick)
1/3 cup mild-flavored light molasses
2 large eggs
1 tablespoon grated peeled fresh ginger
Glaze
1/2 cup whipping cream
1/4 cup unsalted butter, room temperature
2 tablespoons light corn syrup
8 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract
1/4 cup crystallized ginger, chopped

1
For cake:
2
Preheat oven to 350u00b0F Butter 9-inch square metal baking pan. Line bottom with parchment paper. Butter parchment. Whisk first 6 ingredients in medium bowl to blend.
3
Mix warm water and baking soda in small bowl until baking soda dissolves. Using electric mixer, beat sugar, butter, molasses, eggs, and fresh ginger in large bowl until well blended. Add dry ingredients in 3 additions, alternating with water mixture in 2 additions, beating until just combined. Pour batter into prepared pan.
4
Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool on rack 20 minutes. Run knife around edge of cake to loosen. Invert cake onto rack; cool. Peel off parchment.
5
For glaze:
6
Bring first 3 ingredients to simmer in medium saucepan. Remove from heat. Add chocolate and vanilla; stir until smooth. Let stand until cool but still pourable, about 20 minutes.
7
Place cake on rack set atop baking sheet. Reserve 1/2 cup glaze. Pour remaining glaze over cake, spreading with spatula to coat top and sides. Chill cake and reserved glaze until reserved glaze is just firm enough to pipe, about 1 hour.
8
Transfer reserved glaze to pastry bag fitted with 1/4-inch plain tip. Pipe 5 diagonal lines atop cake, spacing evenly. Cluster crystallized ginger atop lines. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.).

1115

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Cake, 1 3/4 cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon baking powder, and more.

Yes, Chocolate-Covered Gingerbread Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate-Covered Gingerbread Cake

How did you like this recipe?

Frequently Asked Questions