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Chocolate Gingerbread Cake


Quick and easy

Quick and easy

Quick and easy

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


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. 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.

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 medium heat. Remove from the heat. Stir in vanilla and chocolate until smooth. Let stand until 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 until 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

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