Chocolate Covered Gingerbread Cake Recipe

Publisher Photo

Chocolate Covered Gingerbread Cake Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + chilling
MAKES:
12-15 servings
TOTAL TIME:
Prep: 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, 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.
Originally published as Chocolate Covered Gingerbread Cake in Test Kitchen Favorites 2004 2005, p256

Nutritional Facts

1 piece: 237 calories, 12g fat (7g saturated fat), 60mg cholesterol, 207mg sodium, 31g carbohydrate (18g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pipe reserved glaze in a decorative pattern over cake. Cover and refrigerate. Remove from refrigerator 30 minutes before serving. Yield: 12-15 servings.
Originally published as Chocolate Covered Gingerbread Cake in Test Kitchen Favorites 2004 2005, p256

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 Covered Gingerbread Cake

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