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: 6 tablespoons butter, melted; 3/4 cup packed brown sugar; 1/3 cup molasses; 2 large eggs; 1 tablespoon grated fresh gingerroot; 1-3/4 cups all-purpose flour; 2 teaspoons ground ginger; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/4 teaspoon ground cloves; 1 cup warm water; 1/2 cup heavy whipping cream; 1/4 cup butter; 2 tablespoons light corn syrup; 8 ounces semisweet chocolate, chopped; 1 teaspoon vanilla extract

Servings: persons

6 tablespoons butter, melted
3/4 cup packed brown sugar
1/3 cup molasses
2 large eggs
1 tablespoon grated fresh gingerroot
1-3/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 cup warm water
1/2 cup heavy whipping cream
1/4 cup butter
2 tablespoons light corn syrup
8 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract

1
In a large bowl, combine the butter, brown sugar, molasses, eggs and gingerroot. Combine the flour, ground ginger, baking powder, cinnamon, baking soda, salt and cloves; add to the molasses mixture alternately with water, beating just until combined.
2
Pour into a greased
3
. Bake at 350u00b0 for 25-30 minutes or until a toothpick inserted in the center of cake comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4
In a medium saucepan, combine the cream, butter and corn syrup; bring to a simmer over medium heat. Remove from the heat. Stir in chocolate and vanilla until smooth. Let stand until cool but still pourable, about 20 minutes.
5
Place a
6
underneath the wire rack. Reserve 1/2 cup glaze. Pour remaining glaze over cake; spreading with spatula cover top and sides. Chill cake and reserved glaze until glaze is just firm enough to pipe, about 1 hour.
7
Pipe reserved glaze in a decorative pattern over cake. Cover and refrigerate. Remove from refrigerator 30 minutes before serving.

1003

kcal

Calories

Fat

100

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.

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

You need 18 ingredients. The key ingredients include: 6 tablespoons butter, melted, 3/4 cup packed brown sugar, 1/3 cup molasses, 2 large eggs, 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

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