Recipe

Chocolate-covered Gingerbread Cake Recipe


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Ingredients
  • 1 tsp baking powder .
  • 2 tbsps light corn syrup .
  • 1/4 c unsalted butter, room temperature .
  • 1 3/4 c all-purpose flour .
  • Glaze .
  • 1 tsp ground cinnamon .
  • 8 oz semisweet chocolate, sliced .
  • 1/4 tsp ground cloves .
  • 1/4 c crystallized ginger, sliced .
  • 1/4 tsp salt .
  • 2 large eggs .
  • 1/2 c whipping cream .
  • 1/2 tsp baking soda .
  • 3/4 c packed golden brown sugar .
  • 1 tsp vanilla extract .
  • 1/3 c mild-flavored light molasses .
  • 1 c warm water .
  • 6 tbsps unsalted butter, melted (3/4 stick) .
  • 1 tbsp grated peeled fresh ginger .
  • Cake .
  • 2 tsps ground ginger

Directions
  • Step #1 For cake: Preheat oven to 350°F Butter 9-inch square metal baking pan.
  • Step #2 Line bottom with parchment paper.
  • Step #3 Butter parchment.
  • Step #4 Whisk first 6 ingredients in medium bowl to mix.
  • Step #5 Mix warm water & baking soda in small bowl until baking soda dissolves.
  • Step #6 Using electric mixer, butter, molasses, eggs, beat sugar, & fresh ginger in large bowl until well mixed.
  • Step #7 Add dry ingredients in 3 additions, alternating with water mixture in 2 additions, beating until just mixd.
  • Step #8 Pour batter into prepared pan.
  • Step #9 Bake cake until tester inserted into center comes out clean, about 30 mins.
  • Step #10 Cool on rack 20 mins.
  • Step #11 Run knife around edge of cake to loosen.
  • Step #12 Invert cake onto rack; cool.
  • Step #13 Peel off parchment.
  • Step #14 For glaze: Bring first 3 ingredients to simmer in medium saucepan.
  • Step #15 Remove from heat.
  • Step #16 Add chocolate & vanilla; stir until smooth.
  • Step #17 Let stand until cool but still pourable, about 20 mins.
  • Step #18 Place cake on rack set atop baking sheet.
  • Step #19 Reserve 1/2 c glaze.
  • Step #20 Pour remaining glaze over cake, spreading with spatula to coat top & sides.
  • Step #21 Chill cake & reserved glaze until reserved glaze is just firm enough to pipe, about 1 hr.
  • Step #22 Transfer reserved glaze to pastry bag fitted with 1/4-inch plain tip.
  • Step #23 Pipe 5 diagonal lines atop cake, spacing evenly.
  • Step #24 Cluster crystallized ginger atop lines.
  • Step #25 (Can be made 1 day ahead.
  • Step #26 Cover up & put in the fridge.
  • Step #27 Bring to about room temp before serving.
  • Step #28 ).
  • Enjoy the Chocolate-Cover uped Gingerbread Cake recipe

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Dessert / Cakes
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