CHOCOLATE GINGERBREAD CAKE
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
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
GINGERBREAD LOAF
Enjoy this old-fashioned ginger loaf recipe originally from Holland. This moist spicy bread smells delicious while it's baking...and slices are wonderful spread with cream cheese. The recipe makes two big loaves, so we have one to eat and one to freeze for later...or to give away. -Martina Biemond, Rosedale, British Columbia
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first eight ingredients. In another bowl, combine the eggs, milk, syrup and oil. Stir into the dry ingredients just until moistened (batter will be thin). Pour into two greased 9x5-in. loaf pans. , Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 154 calories, Fat 2g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 102mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE GINGERBREAD LOAF
Make plain gingerbread by substituting 1/3 cup flour for the cocoa and increasing the ginger and cinnamon to 1 teaspoon each. Yes the batter looks really thin, but that's what gives it a nice smooth texture. I never pay attention to light vs dark brown sugar or corn syrup, I just use what I have and it's always turned out well. From Easy to Bake Easy to Make
Provided by JESMom
Categories Breads
Time 1h5m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 35o degrees. Grease a 9 X 5 inch loaf pan.
- Mix brown sugar and butter together until creamy. Mix in corn syrup, eggs and buttermilk until well combined.
- Mix the flour, cocoa, baking powder, ginger, cinnamon and salt in a medium bowl.
- Add flour mixture to the brown sugar mixture. Stir together until combined. Pour into the loaf pan.
- Bake 50-60 minutes, until a toothpick inserted in the center comes out clean.
- Cool in dish for 5 minutes; cool completely on a wire rack.
CHOCOLATE GINGERBREAD CAKE
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
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 GINGERBREAD DROPS
Still delivering the last of my cookie trays for 2007 and already contemplating the goodies that will adorn them in 2008. This one came to me in an e-mail from BHG and the ingredient list had me salivating. Placing this here for safekeeping.
Provided by justcallmetoni
Categories Drop Cookies
Time 33m
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F
- In large bowl beat shortening on medium to high speed for 30 seconds. Add brown sugar, baking soda, ginger, allspice, and salt and continue mixing another two to three minutes. Next beat in the egg and molasses until incorporated in to the other wet ingredients.
- Add flour and fully mix in to the batter using as little mixing time as possible. Depending on your appliance, you may need to add the last bit of flour in by hand. Stir in cherries and chocolate.
- Drop dough by rounded teaspoons onto ungreased cookie sheets. Bake about 8 minutes or until bottoms are lightly browned. Transfer to wire racks to cool.
Nutrition Facts : Calories 77.9, Fat 3.1, SaturatedFat 0.8, Cholesterol 5.9, Sodium 47.2, Carbohydrate 11.9, Fiber 0.2, Sugar 5.9, Protein 0.9
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