Ingredients for Chocolate Covered Gingerbread Cake
- All Purpose Flour
- 1 teaspoon ground ginger
- Baking Powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup warm water
- 1 teaspoon baking soda
- Golden Brown Sugar
- Unsalted Butter
- Light Molasses
- 2 large eggs
- 1 tablespoon grated fresh ginger
- Whipping Cream
- 1/4 cup light corn syrup
- Semisweet Chocolate
- Vanilla Extract
- Crystallized ginger (for garnish, amount to taste)
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How to Make Chocolate Covered Gingerbread Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x9 inch square baking pan.
- In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt.
- In a small bowl, combine 1/2 cup warm water and baking soda until dissolved.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter (or vegan margarine), 1 cup packed light brown sugar, 1/2 cup molasses, 2 large eggs, and 1 tablespoon grated fresh ginger until light and fluffy.
- Gradually add the dry ingredients to the wet ingredients, alternating with the water mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 20 minutes before running a knife around the edges and inverting it onto a wire rack to cool completely.
- For the ganache: In a medium saucepan, combine 1 cup heavy cream (or vegan whipped cream), 1/4 cup unsalted butter (or vegan margarine), and 1/4 cup light corn syrup.
- Bring to a simmer over medium heat, then remove from heat and stir in 8 ounces semi-sweet chocolate chips (or vegan chocolate chips) and 1 teaspoon vanilla extract until smooth and glossy.
- Let the ganache cool to a pourable consistency (about 20 minutes).
- Place the cooled cake on a wire rack set over a baking sheet.
- Reserve 1/2 cup of the ganache.
- Pour the remaining ganache over the cake, spreading it evenly to coat the top and sides.
- Chill the cake and reserved ganache for about 1 hour, or until the reserved ganache is firm enough to pipe.
- Transfer the reserved ganache to a pastry bag fitted with a 1/4-inch plain tip.
- Pipe 5 diagonal lines of ganache across the top of the cake, spacing them evenly.
- Decorate with crystallized ginger and fresh raspberries (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
81g
Fat
98g
Carbs
17g
