Chocolate-Covered Gingerbread Cake

Name: Chocolate-Covered Gingerbread Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 414 milliliters all purpose flour; 1 teaspoon baking powder; 1 teaspoons baking soda; 2 Tbsps light corn syrup; 59 milliliters chopped crystallized ginger; 2 larges eggs; 1 Tbsp grated peeled fresh ginger; 177 milliliters (packed) golden brown sugar; 1 teaspoon ground cinnamon; 0 teaspoons ground cloves; 2 teaspoons ground ginger; 79 milliliters mild-flavored (light) molasses; 0 teaspoons salt; 227 grams semisweet chocolate, chopped; 59 milliliters (1/2 stick) unsalted butter, room temperature; 1 teaspoon vanilla extract; 237 milliliters warm water; 118 milliliters whipping cream

Chocolate-Covered Gingerbread Cake might be just the dessert you are searching for. This recipe serves 12. This recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 16g of fat, and a total of 357 calories. Head to the store and pick up ground ginger, eggs, ground cloves, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. Christmas will be even more special with this recipe.

Instructions

Preheat oven to 350°F. Butter 9-inch square metal baking pan. Line bottom with parchment paper. Butter parchment.

Ingredients you will need

Butter

Equipment you will use

Baking Paper

Baking Pan

Oven

Whisk first 6 ingredients in medium bowl to blend.

Equipment you will use

Whisk

Bowl

Mix warm water and baking soda in small bowl until baking soda dissolves. Using electric mixer, beat sugar, butter, molasses, eggs, and fresh ginger in large bowl until well blended.

Ingredients you will need

Fresh Ginger

Baking Soda

Molasses

Butter

Sugar

Water

Egg

Equipment you will use

Hand Mixer

Bowl

Add dry ingredients in 3 additions, alternating with water mixture in 2 additions, beating until just combined.

Ingredients you will need

Water

Pour batter into prepared pan.

Equipment you will use

Frying Pan

Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool on rack 20 minutes. Run knife around edge of cake to loosen. Invert cake onto rack; cool. Peel off parchment.

Equipment you will use

Oven

Knife

Bring first 3 ingredients to simmer in medium saucepan.

Equipment you will use

Sauce Pan

Remove from heat.

Add chocolate and vanilla; stir until smooth.

Ingredients you will need

Chocolate

Vanilla

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

Place cake on rack set atop baking sheet. Reserve 1/2 cup glaze.

Ingredients you will need

Glaze

Equipment you will use

Baking Sheet

Pour remaining glaze over cake, spreading with spatula to coat top and sides. Chill cake and reserved glaze until reserved glaze is just firm enough to pipe, about 1 hour.

Ingredients you will need

Glaze

Equipment you will use

Spatula

Transfer reserved glaze to pastry bag fitted with 1/4-inch plain tip. Pipe 5 diagonal lines atop cake, spacing evenly. Cluster crystallized ginger atop lines. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

Ingredients you will need

Candied Ginger