Ingredients
- 3 ounce Unsweetened chocolate
- 1/2 c. Light molasses
- 1/2 c. Vegetable oil
- 4 Tbsp. Unsalted butter, 1/2stick
- 2 1/2 c. Flour
- 1 c. Light brown sugar, packed
- 1 tsp Baking soda
- 1 tsp Baking pwdr
- 1 tsp Grnd ginger
- 1/4 tsp Grnd cinnamon
- 1/4 tsp Grnd nutmeg
- 1/4 tsp Salt
- 1/4 tsp White pepper
- 2 x Large eggs
- 1 c. Buttermilk
- 1 tsp Vanilla extract Bittersweet glaze(see recipe)
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Chocolate Gingerbread With Bittersweet Glaze
Servings: 12
Directions
- In double boiler, place chocolate, molasses, oil and butter. Stir over low heat till chocolate is melted and mix is smooth. Set aside. Pre heat oven to 350 degrees. In mixing bowl, combine flour, brown sugar, baking soda, baking pwdr, spices and salt and pepper. In small bowl, beat Large eggs with whisk till foamy. Add in buttermilk and vanilla. Make Well in center of dry ingredients and pour in buttermilk-egg mix. Stir to combine. Add in chocolate mix. Beat with wooden spoon or possibly electric mixer till smooth.
- Pour batter into greased 9-inch springform pan. Bake in center of preheated oven till top springs back when touched and cake tester inserted into center comes out clean., about 35-40 min. Set cake on rack and remove springform sides. Prepare bittersweet glaze and pour over hot cake, allowing glaze to drip down sides. You also can spread glaze with knife, if desired. Cold on rack to set glaze till serving time.
- Bittersweet Glaze: 6 Tbsp. unsalted butter 4 1/2 ounces bittersweet or possibly semisweet chocolate 1 Tbsp. light corn syrup In double boiler over low heat, combine butter, chocolate and corn syrup, stirring with whisk till mix is melted and smooth.
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