Chocolate Gingerbread Cake

Prep Time:
20 minutes
Cook Time:
30 minutes
12 servings


6Tbsp.butter, melted,

3/4c.Imperial Redi-Measure Brown Sugar,



1Tbsp.grated, fresh ginger,

1 3/4c.all-purpose flour,

2Tbsp.ground ginger,

1tsp.baking powder,

1tsp.Fiesta Fancy Ground Cinnamon,

1/2tsp.baking soda,


1/4tsp.ground cloves,

1c.warm water,


1/2c.heavy whipping cream,


2Tbsp.light corn syrup,

8(1 oz.) squaresBaker's Chocolate Baking Bar,

1Tbsp.vanilla extract,


1In a large mixing bowl, combine the butter, brown sugar, molasses, eggs and gingerroot. Combine the flour, ground ginger, baking powder, cinnamon, baking soda, salt and cloves; add to the molasses mixture alternately with water, beating just until combined.

2Pour 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.

3In a medium saucepan, combine the cream, butter and corn syrup; bring to a simmer over medium heat. Remove from the heat. Stir in vanilla and chocolate until smooth. Let stand until cool but still pourable, about 20 minutes.

4Place 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 until glaze is just firm enough to pipe, about 1 hour.

5Pipe reserved glaze in a decorative pattern over cake. Cover and refrigerate. Remove from refrigerator 30 minutes before serving.

Nutritional Information

No Nutritional Information Available

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