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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, eggs and gingerroot. Co
mbine the flour, ground ginger, baking powder, cinnamon, baking soda, salt and cloves; add
to the molasses mixture alternately 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 comes out clean. Cool for 10 minutes before
removing from pan to a wire rack to cool completely.
In a medium saucepan, combine the cream, butter and corn syrup; bring to a simmer over med
ium heat. Remove from the heat. Stir in vanilla and chocolate until smooth. Let stand unti
l cool but still pourable, about 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 sides. Chill cake and reserved glaze unti
l glaze is just firm enough to pipe, about 1 hour.
Pipe reserved glaze in a decorative pattern over cake. Cover and refrigerate. Remove from
refrigerator 30 minutes before serving.

Nutritional Information

No Nutritional Information Available


No Source Information Available