Imagine sinking your fork into a rich, velvety chocolate gingerbread that combines the warm, spicy notes of traditional gingerbread with the deep, luxurious flavor of bittersweet chocolate. This isn't just another dessert - it's a culinary experience that will transform your holiday baking and leave your guests begging for the recipe! Perfect for those who crave a sophisticated dessert that bridges the gap between comfort and elegance, this Chocolate Gingerbread with Bittersweet Glaze is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup molasses
- 1/2 cup bittersweet chocolate, melted
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring even coverage to prevent sticking.
- In a medium mixing bowl, sift together all-purpose flour, cocoa powder, baking soda, ground ginger, ground cinnamon, and ground cloves. Whisk the dry ingredients until well combined and free of lumps.
- In a large separate bowl, cream the softened butter and brown sugar together using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Gradually pour in the molasses and melted bittersweet chocolate, mixing on low speed until the wet ingredients are thoroughly combined.
- Slowly fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, which can result in a tough texture.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula and smoothing the top.
- Bake in the preheated oven for 40-45 minutes. To test doneness, insert a toothpick into the center - it should come out with a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Once cooled, prepare the bittersweet glaze by melting additional chocolate and drizzling over the top of the cake. Allow glaze to set before serving.
Tips
- Ingredient Temperature Matters: Ensure your butter and eggs are at room temperature for smoother mixing and better incorporation.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined to keep the cake tender and moist.
- Check for Doneness Carefully: The toothpick test is crucial - a few moist crumbs are perfect, but wet batter means it needs more time.
- Cooling is Key: Let the cake cool completely before glazing to prevent the chocolate from sliding off.
- Glaze Technique: For a professional look, drizzle the bittersweet chocolate glaze in a zigzag pattern or use a piping bag for more controlled decoration.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 65mg
