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Recipe #29 · The Cake Cookbook

Chocolate Covered Gingerbread Cake

19 ingredients15 steps~2h 30m active

Ingredients

  • 6 tablespoons butter, melted
  • 3/4 cup packed brown sugar
  • 1/3 cup molasses
  • 2 eggs
  • 1 tablespoon grated fresh ginger
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1 cup warm water
  • GLAZE:
  • 1/2 cup heavy whipping cream
  • 1/4 cup butter
  • 2 tablespoons light corn syrup
  • 8 (1 ounce) squares semisweet chocolate, chopped
  • 1 teaspoon vanilla extract

Method

  1. 1

    In a large mixing bowl, combine the butter, brown sugar, molasses, eggs and gingerroot.

  2. 2

    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.

  3. 3

    Pour into a greased 13-in. x 9-in. x 2-in. baking pan.

  4. 4

    Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center of cake comes out clean.· 30m

  5. 5

    Cool for 10 minutes before removing from pan to a wire rack to cool completely.· 10m

  6. 6

    In a medium saucepan, combine the cream, butter and corn syrup; bring to a simmer over medium heat.

  7. 7

    Remove from the heat.

  8. 8

    Stir in chocolate and vanilla until smooth.

  9. 9

    Let stand until cool but still pourable, about 20 minutes.· 20m

  10. 10

    Place a baking sheet underneath the wire rack.

  11. 11

    Reserve 1/2 cup glaze.

  12. 12

    Pour remaining glaze over cake; spreading with spatula cover top and sides.

  13. 13

    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.· 60m

  14. 14

    Cover and refrigerate.

  15. 15

    Remove from refrigerator 30 minutes before serving.· 30m