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Chocolate Covered Gingerbread Cake

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

12-15 ServingsPrep: 20 min. Bake: 30 min. + chilling

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,

2 of 2

Chocolate Covered Gingerbread Cake (continued)

Directions (continued)

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.

Nutrition 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.