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Chocolate Gingerbread Cake
Prep Time:
20 minutes
Cook Time:
30 minutes
12 servings

6 Tbsp. butter, melted

3/4 c. Imperial Redi-Measure Brown Sugar

1/3 c. molasses

2 eggs

1 Tbsp. grated, fresh ginger

1 3/4 c. all-purpose flour

2 Tbsp. ground ginger

1 tsp. baking powder

1 tsp. Fiesta Fancy Ground Cinnamon

1/2 tsp. baking soda

1/4 tsp. salt

1/4 tsp. ground cloves

1 c. warm water

* Glaze:

1/2 c. heavy whipping cream

1/4 c. butter

2 Tbsp. light corn syrup

8 (1 oz.) squares Baker's Chocolate Baking Bar

1 Tbsp. vanilla extract


In a large mixing bowl, combine the butter, brown sugar, molasses, egg
s and gingerroot. Combine the flour, ground ginger, baking powder, cin
namon, baking soda, salt and cloves; add to the molasses mixture alter
nately with water, beating just until combined.
Pour into a greased 13 x 9 x 2 baking pan. Bake at 350°F for 25-30
minutes or until a toothpick inserted near the center of the cake com
es out clean. Cool for 10 minutes before removing from pan to a wire r
ack 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 vanilla an
d chocolate until smooth. Let stand until cool but still pourable, abo
ut 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 s
ides. 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 refri
gerate. Remove from refrigerator 30 minutes before serving.

Nutritional Information

No Nutritional Information Available


No Source Information Available