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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
  • Total Time
    Prep: 20 min. Bake: 30 min. + chilling
  • Makes
    12-15 servings

Ingredients

  • 6 tablespoons butter, melted
  • 3/4 cup packed brown sugar
  • 1/3 cup molasses
  • 2 large 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 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in 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.
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