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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
  • Total Time
    Prep: 25 min. Bake: 40 min. + cooling
  • Makes
    9 servings


  • 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
  • 3/4 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1/4 teaspoon ground ginger
  • Chopped crystallized ginger and chocolate shavings, optional


  • 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.
Nutrition 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.

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