Chocolate Covered Gingerbread Cake Recipe
Servings: 12
Ingredients
- 1 3/4 c. all-purpose flour
- 2 tsp grnd ginger
- 1 tsp baking pwdr
- 1 tsp grnd cinnamon
- 1/4 tsp grnd cloves
- 1/4 tsp salt
- 1 c. hot water
- 1/2 tsp baking soda
- 3/4 c. golden sugar - (packed)
- 6 Tbsp. unsalted butter - (3/4 stick) melted
- 1/3 c. mild-flavored (light) molasses
- 2 lrg Large eggs
- 1 Tbsp. grated peeled fresh ginger
- 1/2 c. whipping cream
- 1/4 c. unsalted butter - (1/2 stick) room temperature
- 2 Tbsp. light corn syrup
- 8 ounce semisweet chocolate minced
- 1 tsp vanilla extract
- 1/4 c. minced crystallized ginger
Directions
- For Cake: Preheat oven to 350 degrees. Butter 9-inch square metal baking pan. Line bottom with parchment paper. Butter parchment. Whisk first 6 ingredients in medium bowl to blend.
- Mix hot water and baking soda in small bowl till baking soda dissolves. Using electric mixer, beat sugar, butter, molasses, Large eggs, and fresh ginger in large bowl till well blended. Add in dry ingredients in 3 additions, alternating with water mix in 2 additions, beating till just combined. Pour batter into prepared pan.
- Bake cake till tester inserted into center comes out clean, about 30 min. Cold on rack 20 min. Run knife around edge of cake to loosen. Invert cake onto rack; cold. Peel off parchment.
- For Glaze: Bring first 3 ingredients to simmer in medium saucepan. Remove from heat. Add in chocolate and vanilla; stir till smooth. Let stand till cold but still pourable, about 20 min.
- Place cake on rack set atop baking sheet. Reserve 1/2 c. glaze. Pour remaining glaze over cake, spreading with spatula to coat top and sides. Refrigeratecake and reserved glaze till reserved glaze is just hard sufficient to pipe, about 1 hour.
- Transfer reserved glaze to pastry bag fitted with 1/4-inch plain tip. Pipe 5 diagonal lines atop cake, spacing proportionately. Cluster crystallized ginger atop lines. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
- This recipe yields 9 to 12 servings.
- Comments: So many German settlers carried their gingerbread treats to small towns around this country which the sweetly spiced cakes and cookies have become an all-American tradition. Coated with a chocolate ganache glaze, the homey cake of holidays past is transformed into a special-occasion dessert.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 12 servings | |
| Calories 347 | |
| Calories from Fat 193 | 56% |
| Total Fat 22.47g | 28% |
| Saturated Fat 13.67g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 233mg | 10% |
| Potassium 244mg | 7% |
| Total Carbs 37.88g | 10% |
| Dietary Fiber 4.0g | 13% |
| Sugars 14.75g | 10% |
| Protein 5.79g | 9% |
