Chocolate-Drizzled Gingerbread Recipe

4 2 2
Chocolate-Drizzled Gingerbread Recipe
Chocolate-Drizzled Gingerbread Recipe photo by Taste of Home
Publisher Photo

Chocolate-Drizzled Gingerbread Recipe

Read Reviews
4 2 2
Publisher Photo
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
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + cooling
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 large 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

Preheat oven to 325°. 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 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 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

Nutritional Facts

1 piece cake with about 2 tablespoons whipped cream: 422 calories, 24g fat (14g saturated fat), 77mg cholesterol, 209mg sodium, 52g carbohydrate (28g sugars, 2g fiber), 5g protein.

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 large 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
  1. Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy. Add egg, then molasses, beating well after each addition.
  2. In another bowl, mix flour, baking powder, ground ginger, salt and cloves; gradually add to creamed mixture alternately with water, beating well after each addition.
  3. 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 40-45 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack.
  4. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChocolate-Drizzled Gingerbread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
KelleyEE User ID: 6921479 139356
Reviewed Nov. 14, 2012

"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."

MY REVIEW
spiceygas User ID: 3317044 152907
Reviewed Oct. 8, 2012

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

Loading Image