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Chocolate-Drizzled Gingerbread

 Chocolate-Drizzled Gingerbread
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
9 ServingsPrep: 25 min. Bake: 40 min. + cooling

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

  • 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.

2 of 2

Chocolate-Drizzled Gingerbread (continued)

Directions (continued)

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