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Chocolate-Drizzled Gingerbread Recipe

Chocolate-Drizzled Gingerbread Recipe photo by Taste of Home

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Although this gingerbread has amazing chocolate and spice flavors, it's even better with a plop of whipped cream on top. (Isn't everything?) — Preci D'Silva, Dubai

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Chocolate-Drizzled Gingerbread Recipe

Prep: 25 min. Bake: 40 min.

Yield: 9 Servings

25 40 65

Ingredients

1/2 cup butter, softened
1/2 cup packed brown sugar
1 egg
1/2 cup molasses
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/2 cup water
4 ounces bittersweet chocolate, melted and slightly cooled
TOPPING:
3/4 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/4 teaspoon ground ginger
Chopped crystallized ginger and chocolate shavings, optional

Directions

In a large bowl, cream butter and brown sugar until light and fluffy. Add egg, then molasses, beating well after each addition.
In another bowl, mix the flour, baking powder, ground ginger, salt and cloves; gradually add to creamed mixture alternately with water, beating well after each addition.
Pour half of the batter into a greased 8-in. square baking dish. Drizzle with half of the melted chocolate. Top with remaining batter and chocolate. Bake at 325° for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack.
For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and ginger; beat until soft peaks form. Serve with cake. If desired, sprinkle with crystallized ginger and chocolate shavings. Yield: 9 servings.

Originally published as Chocolate-Drizzled Gingerbread in Taste of Home October/November 2012, p95

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Chocolate-Drizzled Gingerbread

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Reviewed on Nov. 14, 2012 by KelleyEE

I am not much of a baker, so I was nervous but this was much easier than I thought it would be and fun to make. I didn't do the crystallized ginger on top. The fresh whipped cream definitely makes it good. I also had some leftover cinnamon cream from another recipe and for leftovers tried that on a piece of this cake. That also tasted great.

Reviewed on Oct. 08, 2012 by spiceygas

I went half molasses and half blackstrap molasses. Gives it a bit of a kick.