Title: Chocolate gingerbread with bittersweet glaze
 Categories: Cakes
      Yield: 12 Servings
 
      3 oz Unsweetened chocolate
    1/2 c  Light molasses
    1/2 c  Vegetable oil
      4 tb Unsalted butter, 1/2stick
  2 1/2 c  Flour
      1 c  Light brown sugar, packed
      1 ts Baking soda
      1 ts Baking powder
      1 ts Ground ginger
    1/4 ts Ground cinnamon
    1/4 ts Ground nutmeg
    1/4 ts Salt
    1/4 ts White pepper
      2    Eggs
      1 c  Buttermilk
      1 ts Vanilla extract
           Bittersweet glaze(see
           -recipe)
 
  In double boiler, place chocolate, molasses, oil and butter. Stir
  over low heat until chocolate is melted and mixture is smooth. Set
  aside. Pre heat oven to 350 degrees. In mixing bowl, combine flour,
  brown sugar, baking soda, baking powder, spices and salt and pepper.
  In small bowl, beat eggs with whisk until foamy. Add buttermilk and
  vanilla. Make Well in center of dry ingredients and pour in
  buttermilk-egg mixture. Stir to combine. Add chocolate mixture. Beat
  with wooden spoon or electric mixer until smooth. Pour batter into
  greased 9-inch springform pan. Bake in center of preheated oven until
  top springs back when touched and cake tester inserted into center
  comes out clean., about 35-40 minutes. Set cake on rack and remove
  springform sides. Prepare bittersweet glaze and pour over warm cake,
  allowing glaze to drip down sides. You also can spread glaze with
  knife, if you like. Cool on rack to set glaze until serving time.
  
  Bittersweet Glaze: 6 tablespoons unsalted butter 4 1/2 ounces
  bittersweet or semisweet chocolate 1 tablespoon light corn syrup In
  double boiler over low heat, combine butter, chocolate and corn
  syrup, stirring with whisk until mixture is melted and smooth.