Chocolate Gingerbread Cake
6 Tbsp. butter, melted
3/4 c. Imperial Redi-Measure Brown Sugar
1/3 c. molasses
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
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.
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