Chocolate Covered Gingerbread Cake |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This recipes takes the homey gingerbread to a new level that will impress your family and friends. I especially like to serve it for the holidays. Julie Ferron Ingredients:
6 tablespoons butter, melted |
3/4 cup packed brown sugar |
1/3 cup molasses |
2 eggs |
1 tablespoon grated fresh gingerroot |
1-3/4 cups king arthur unbleached 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 ounces semisweet chocolate, chopped |
1 teaspoon vanilla extract |
Directions:
1. In a large 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.
2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center of cake comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a medium saucepan, combine the cream, butter and corn syrup; bring to a simmer over medium heat. Remove from the heat. Stir in chocolate and vanilla until smooth. Let stand until cool but still pourable, about 20 minutes.
4. 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.
5. Pipe reserved glaze in a decorative pattern over cake. Cover and refrigerate. Remove from refrigerator 30 minutes before serving. Yield: 12-15 servings.
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