Chocolate gingerbread with bittersweet glaze
Chocolate Gingerbread Glaze Cakes
Last updated 6/12/2012 1:15:33 AM. Recipe ID 44997. Report a problem with this recipe.
Title: Chocolate gingerbread with bittersweet glaze
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
1 c Buttermilk
1 ts Vanilla extract
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.
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