Chocolate Gingerbread with Bittersweet Glaze Recipe

Name: Chocolate Gingerbread with Bittersweet Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 oz. unsweetened chocolate; 1/2 cup light molasses; 1/2 cup vegetable oil; 4 tbsp. unsalted butter; 2-1/2 cup flour; 1 cup light brown sugar, packed; 1 tsp. baking soda; 1 tsp. baking powder; 1 tsp. ground ginger; 1/4 tsp. ground cinnamon; 1/4 tsp. ground nutmeg; 1/4 tsp. salt; 1/4 tsp. white pepper; 2 eggs; 1 cup buttermilk; 1 tsp. vanilla extract; 6 tbsp. unsalted butter; 4-1/2 oz. bittersweet; semisweet chocolate; 1 tbsp. light corn syrup

Servings: persons

3 oz. unsweetened chocolate
1/2 cup light molasses
1/2 cup vegetable oil
4 tbsp. unsalted butter
2-1/2 cup flour
1 cup light brown sugar, packed
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/4 tsp. white pepper
2 eggs
1 cup buttermilk
1 tsp. vanilla extract
6 tbsp. unsalted butter
4-1/2 oz. bittersweet
semisweet chocolate
1 tbsp. light corn syrup

1
In double boiler, place chocolate, molasses, oil and butter.
2
Stir over low heat until chocolate is melted and mixture is smooth.
3
Set aside.
4
Preheat oven to 350F.
5
In mixing bowl, combine flour, brown sugar, baking soda, baking powder, spices and salt and pepper.
6
In small bowl, beat eggs with whisk until foamy.
7
Add buttermilk and vanilla.
8
Make well in center of dry ingredients and pour in buttermilk-egg mixture.
9
Stir to combine.
10
Add chocolate mixture.
11
Beat with wooden spoon or electric mixer until smooth.
12
Pour batter into greased 9-inch springform pan.
13
Bake in center of preheated oven until top springs back when touched and cake tester inserted into center comes out clean., about 35-40 minutes.
14
Set cake on rack and remove springform sides.
15
Prepare bittersweet glaze and pour over warm cake, allowing glaze to drip down sides.
16
You also can spread glaze with knife, if you like.
17
Cool on rack to set glaze until serving time.
18
Bittersweet Glaze: In double boiler overlow heat, combine butter, chocolate and corn syrup, stirring with whisk until mixture is melted and smooth.

1512

kcal

Calories

116

Fat

108

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 20 ingredients. The key ingredients include: 3 oz. unsweetened chocolate, 1/2 cup light molasses, 1/2 cup vegetable oil, 4 tbsp. unsalted butter, and more.

Yes, Chocolate Gingerbread with Bittersweet Glaze 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 Gingerbread with Bittersweet Glaze

How did you like this recipe?

Frequently Asked Questions