Chocolate Covered Gingerbread Cake
Warm up your holiday season with this rich and indulgent Chocolate Covered Gingerbread Cake—a delightful fusion of spicy gingerbread flavors and velvety chocolate ganache. This festive dessert combines classic holiday spices like ginger, cinnamon, and cloves with a moist, fluffy cake base sweetened with molasses for an extra depth of flavor. Topped with a glossy, decadent chocolate glaze made from semi-sweet chocolate and cream, it’s a show-stopping treat perfect for Christmas gatherings or cozy winter evenings. With its balance of warm spices and luscious chocolate, this impressive yet easy-to-make cake is sure to be a highlight on your holiday dessert table.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground cloves
- 1.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter
- 0.75 cups brown sugar
- 0.75 cups molasses
- 2 units large eggs
- 1 cup whole milk
- 1.5 cups semi-sweet chocolate chips
- 0.75 cups heavy cream
- 1 teaspoons vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease an 8-inch square or round cake pan and line the bottom with parchment paper for easy release.
In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside.
In a large bowl, using a hand mixer or stand mixer, cream the unsalted butter and brown sugar together until light and fluffy, about 2-3 minutes.
Add the molasses to the butter-sugar mixture and beat until fully integrated. Then, add the eggs one at a time, mixing well after each addition.
Gradually add the dry ingredient mixture to the wet ingredients in three additions, alternating with the whole milk (starting and ending with the dry ingredients). Mix until just combined, being careful not to overmix.
Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the cake cools, prepare the chocolate glaze. Heat the heavy cream in a small saucepan over medium heat until it begins to steam (do not let it boil).
Remove the cream from the heat and pour it over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then whisk until smooth and glossy. Stir in the vanilla extract.
Once the cake has completely cooled, place it on a serving plate. Pour the chocolate glaze over the top, allowing it to drip down the sides for a rustic finish.
Let the glaze set for 20-30 minutes at room temperature before slicing and serving.
Nutrition Facts
Calories |
4505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.8 g | 252% | |
| Saturated Fat | 114.5 g | 572% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 705 mg | 235% | |
| Sodium | 3497 mg | 152% | |
| Total Carbohydrate | 659.0 g | 240% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 433.8 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 1033 mg | 79% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 4472 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
