Chocolate Covered Gingerbread Cake Recipe

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This recipes takes the homey gingerbread to a new level that will impress your family and friends. I especially like to serve it for the holidays. —Julie Ferron

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Chocolate Covered Gingerbread Cake Recipe

Prep: 20 min. Bake: 30 min. + chilling

Yield: 12-15 Servings

20 30 50

Ingredients

6 tablespoons butter, melted
3/4 cup packed brown sugar
1/3 cup molasses
2 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
GLAZE:
1/2 cup heavy whipping cream
1/4 cup butter
2 tablespoons light corn syrup
8 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract

Directions

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.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center of cake comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
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.
Place a baking sheet 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.
Pipe reserved glaze in a decorative pattern over cake. Cover and refrigerate. Remove from refrigerator 30 minutes before serving. Yield: 12-15 servings.

Nutritional Facts 1 serving (1 piece) equals 237 calories, 12 g fat (7 g saturated fat), 60 mg cholesterol, 207 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Chocolate Covered Gingerbread Cake in Test Kitchen Favorites 2004 , p256