Chocolate Gingerbread Cake Recipes

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CHOCOLATE GINGERBREAD CAKE



Chocolate Gingerbread Cake image

This cozy spiced loaf cake gets a triple dose of ginger - ground, fresh and crystallized - and the totally delicious addition of chocolate. A pour of molasses and an assortment of other warm spices help round out the flavors, and buttermilk makes it extra moist. Serve slightly warm slices of this gingerbread with a bit of vanilla ice cream for a simple and satisfying dessert. Bonus: Baking this cake will make your house smell amazing.

Provided by Yossy Arefi

Categories     cakes, quick breads, dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 18

10 tablespoons/141 grams unsalted butter, softened, plus more for greasing pan
1 3/4 cups/224 grams all-purpose flour, plus more for pan
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon freshly grated nutmeg
2/3 cup/146 grams dark brown sugar
2 large eggs
1/3 cup unsulfured molasses (not blackstrap)
1 tablespoon finely grated fresh ginger
1/2 teaspoon finely grated lemon zest
3/4 cup buttermilk
1/4 cup/28 grams chopped crystallized ginger
1/2 cup/85 grams chopped semisweet chocolate

Steps:

  • Heat oven to 350 degrees and butter a 9-by-5-by-3-inch loaf pan. Line pan with parchment paper and butter and flour the paper.
  • In a medium bowl, whisk flour, baking powder, baking soda, salt and spices until well combined.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar and butter. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, mixing for about 20 seconds in between each and scraping down the sides and bottom of the bowl as necessary. Add molasses, fresh ginger and lemon zest and mix to combine.
  • Set mixer to low and alternately add dry ingredients and buttermilk in 3 additions, beginning and ending with dry. Stir until a few spots of flour remain. Remove the bowl from the mixer and, with a spatula, fold in the crystallized ginger and chocolate.
  • Pour batter into prepared pan, smooth the top and bake the cake until set and puffed, and a tester inserted into the center comes out clean, 50 to 60 minutes.

Nutrition Facts : @context http, Calories 433, UnsaturatedFat 6 grams, Carbohydrate 62 grams, Fat 19 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 304 milligrams, Sugar 38 grams, TransFat 1 gram

CHOCOLATE GINGERBREAD CAKE



Chocolate Gingerbread Cake image

Gingerbread is a classic holiday treat and here we're making a beautiful, round cake with chocolate oozing over the top. It has the quintessential gingerbread ingredients, but we're adding some additional rich flavors like espresso as well.

Provided by Canal House

Categories     dessert

Time 1h10m

Yield 12 servings

Number Of Ingredients 16

2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoons salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon dry mustard
1/2 teaspoon ground black pepper
8 tablespoons unsalted butter, softened
1/4 cup dark brown sugar
2 eggs
1 cup molasses
8 ounces chocolate chips, melted
1 cup espresso or strong coffee, cooled
8 ounces Chocolate chips
1/2 cup heavy cream

Steps:

  • Preheat the oven to 375 degrees F. Grease a 9-inch springform cake pan, then dust it with flour, tapping out any excess.Sift or whisk the flour, salt, ginger, cinnamon, allspice, mustard, pepper, and baking soda together in a large bowl and set aside.In the bowl of a standing mixer, cream the butter until light and fluffy.Add the brown sugar to the bowl of the mixer, and continue to mix on medium-high speed.
  • To the butter and sugar, add the eggs, one at a time, mixing between each addition. Add the molasses and melted chocolate to the mixing bowl, mixing well to incorporate.To the mix, alternate adding the wet (espresso) and dry (flour) until everything has been incorporated.
  • Pour the cake batter into the prepared pan, and bake for 40 minutes.
  • While the cake is baking, prepare the icing. In a small, heavy-bottomed saucepan set over very low heat, melt the chocolate and cream together. Remove from the heat and set aside to cool slightly.
  • Remove the cake from the oven, and set aside to cool for 10 minutes. Unmold the cake from the pan, invert it onto a wide platter, and spread the icing across the top, letting the chocolate drip down the sides. Cut into pieces and serve to your guests.

CHOCOLATE-COVERED GINGERBREAD CAKE



Chocolate-Covered Gingerbread Cake image

So many German settlers carried their gingerbread treats to small towns around this country that the sweetly spiced cakes and cookies have become an all-American tradition. Coated with a chocolate ganache glaze, the homey cake of holidays past is transformed into a special-occasion dessert. This cake can be made vegan by using non-dairy margarine instead of butter and Rich's Whip instead of real whipping cream and ghiradelli semi-sweet chocolate chips with exceptional results. You can also add raspberries to the top. Recipe is from Bon Appetit, Dec. 2002.

Provided by NcMysteryShopper

Categories     Dessert

Time 50m

Yield 9-12 serving(s)

Number Of Ingredients 19

1 3/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup warm water
1/2 teaspoon baking soda
3/4 cup packed golden brown sugar
6 tablespoons unsalted butter, melted (3/4 stick)
1/3 cup mild-flavored light molasses
2 large eggs
1 tablespoon grated peeled fresh ginger
1/2 cup whipping cream
1/4 cup unsalted butter, room temperature
2 tablespoons light corn syrup
8 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract
1/4 cup crystallized ginger, chopped

Steps:

  • For cake:
  • Preheat oven to 350°F Butter 9-inch square metal baking pan. Line bottom with parchment paper. Butter parchment. Whisk first 6 ingredients in medium bowl to blend.
  • 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. Add dry ingredients in 3 additions, alternating with water mixture in 2 additions, beating until just combined. Pour batter into prepared 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.
  • For glaze:
  • Bring first 3 ingredients to simmer in medium saucepan. Remove from heat. Add chocolate and vanilla; stir until smooth. Let stand until cool but still pourable, about 20 minutes.
  • Place cake on rack set atop baking sheet. Reserve 1/2 cup glaze. 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.
  • 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.).

CHOCOLATE GINGERBREAD CAKE



Chocolate gingerbread cake image

Make something sweet with plenty of spice in the form of this Polish gingerbread cake with a rich chocolate glaze. This easy loaf cake is perfect for winter

Provided by Moje Gotowanie team

Time 1h25m

Number Of Ingredients 14

150g caster sugar
100g butter, softened, plus extra for the tin
4 eggs, separated
250g honey
1 tsp gingerbread spice
400g plain flour
½ tsp baking powder
2 tbsp chopped walnuts
1 tbsp chopped almonds
2 tbsp candied orange, finely chopped
100g butter
100g caster sugar
2 tbsp cocoa
½-1 tbsp cognac

Steps:

  • Put the sugar into a large bowl. Beat the softened butter into the sugar until pale and fluffy. Add the egg yolks, one at a time, beating to incorporate. Then, while constantly beating, add the honey, spices and flour. Whisk the egg whites until stiff peaks form and fold them into the batter with the baking powder, walnuts, almonds and candied orange.
  • Heat the oven to 200C/fan 180C/gas 4. Butter and line a 900g/2lb loaf tin and tip in the cake batter - it should come no more than halfway up the tin. Put in the oven and lower the temperature to 170C/150C fan/gas 3 and bake for 50 mins-1 hr or until a skewer poked into the middle of the cake comes out clean.
  • To make the topping, put the butter into a saucepan, add 2 tbsp cold water, the sugar and the cocoa. Bring to the boil, stirring constantly. Simmer for 5 mins. Take off the heat and, stirring constantly, pour in the cognac. Coat the cooled gingerbread with the glaze and set aside to cool.

CHOCOLATE GINGER CAKE



Chocolate Ginger Cake image

Indulge in a dark, decadent cake that showcases the flavors of the holiday season. I stir fresh ginger into the batter and sprinkle chopped crystallized ginger over the velvety ganache. -Amber Evans, Beaverton, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 19

6 ounces milk chocolate, cut into 1/2-inch pieces
2-1/3 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 cup canola oil
1 cup molasses
1 cup sugar
1 cup water
1-1/2 teaspoons baking soda
3 tablespoons grated fresh gingerroot
2 large eggs, room temperature
2 large egg yolks, room temperature
GANACHE:
4 ounces bittersweet chocolate, chopped
1/2 cup heavy whipping cream
2 tablespoons chopped crystallized ginger
Vanilla ice cream or sweetened whipped cream, optional

Steps:

  • Preheat oven to 350°. Grease a 9-in. springform pan. Place on a baking sheet., Place milk chocolate in a small bowl. In another bowl, whisk flour, cocoa, cinnamon, salt and cloves; add 1 tablespoon flour mixture to milk chocolate and toss to coat., In a large bowl, beat oil, molasses and sugar until blended. In a small saucepan, bring water to a boil; stir in baking soda until dissolved, then ginger. Add to oil mixture; beat until blended. Gradually add remaining flour mixture, beating on low speed just until moistened. In a small bowl, lightly beat eggs and egg yolks; stir into batter until combined., Fold in milk chocolate. Transfer to prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack 30 minutes., Loosen sides from pan with a knife; remove rim from pan. Cool cake completely on wire rack., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir with a whisk until smooth; cool slightly, stirring occasionally. Pour over cake; sprinkle with crystallized ginger. If desired, serve with ice cream.

Nutrition Facts : Calories 596 calories, Fat 32g fat (9g saturated fat), Cholesterol 78mg cholesterol, Sodium 289mg sodium, Carbohydrate 71g carbohydrate (47g sugars, Fiber 3g fiber), Protein 7g protein.

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