Chocolate Gingerbread Cake Recipe
Topped with an amazing chocolate glaze, this decadent gingerbread cake is the perfect holiday treat.
5 Tablespoons butter, at room temperature, plus more for pan
1 1/2 cup flour, plus more for pan
2/3 cup boiling water
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup packed brown sugar
2/3 cup un-sulfured molasses
1 1/2 teaspoon finely grated peeled fresh ginger
2-6 pieces crystallized ginger, thinly sliced lengthwise, for garnish
Chocolate Glaze (Chocolate Ganache)
1 cup heavy cream
1/2 pound (8ounce) best-quality semisweet chocolate, finely chopped
Serving Size – (1) 9 x 9 inch cake
Preheat the oven to 350ºF
Grease a 9x9” cake pan with butter.
Dust the cake pan with flour, tapping out the excess flour after the pan is coated.
In a small bowl, combine the boiling water and baking powder; stir and set aside.
In a separate medium bowl combine the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg and salt.
Using an electric mixer fitted with the paddle attachment,beat the butter and brown sugar on medium speed, until light and fluffy. About 2 to 3 minutes.
Add the egg, and beat until combined.
Next add the molasses, fresh ginger, and the baking soda/water mixture and beat until combined.
Add the flour mixture and beat until well combined.
Pour the batter into the prepared cake pan, spreading evenly.
Bake for about 20 minutes, or until a cake tester comes out clean.
Allow the cake to cool for 15 minutes, then invert onto rack to cool completely.
Once the cake has cooled, slice into 2”x2” pieces and set aside while preparing the chocolate glaze.
Place the chocolate in a metal or glass heatproof bowl.
In a small saucepan over medium heat, bring the cream to boil. Remove from heat. Note: Do not leave cream unattended over heat as it will boil over very quickly.
Pour the hot cream over the chocolate, allowing cream to completely cover the chocolate.
Let stand for about 5 minutes while the chocolate melts.
Once melted, slowly whisk the mixture until smooth. Stirring frequently, let the ganache cool to a pourable consistence. It should be thick enough to coat the cake but still pourable.
Place each piece of cake onto a wire rack, leaving some space between each slice.
Gently spoon the chocolate glaze over each slice of cake.
Once glazed, the slices of cake can be refrigerated for up to 3 daysin an airtight container. Allow cakes to warm to room temperature before serving.