Chocolate Gingerbread

January 31, 2011

My decision-making capabilities are close to non-existent and I have trouble following directions. You can imagine what kind of life-anarchy comes from such charming personality traits, but what does this mean in terms of baking? Love children!

It started with my craving gingerbread and chocolate. Dorie Greenspan has a recipe for chocolate gingerbread, which I plan to try some day, and there are a thousand and five other recipes floating around the internets, but the idea of creating a gingerbread love child made me giddy. I took my tried and true gingerbread recipe from All Cakes Considered and mated it with Dorie Greenspan’s chocolate gingerbread.

I didn’t grease the pan well enough, so the gingerbread itself wasn’t, ahem, the most beautiful thing you’ve ever seen, but it definitely hit the spot and was well received.

On an admittedly strange note, I spent a little time just playing around with the baked good love child idea and pictured baby bundt pans springing forth from regular bundt pans, like Athena coming out of Zeus’s head, and then couldn’t help but see them wandering around my pantry asking all the other pans “Are you my mother?” So darn cute.

Chocolate Gingerbread

(A gingerbread love child between the chocolate gingerbread in Baking, from my Home to Yours and the plain Jane gingerbread in All Cakes Considered)

Yields one 8 inch square cake, 9 inch round cake, or one awfully adorable heart cake.


½ cup unsalted butter, room temperature

½ cup granulated sugar

1 egg

½ cup molasses (only use blackstrap if you’re “strapped” in and ready for a really intense gingerbread cake. Don’t mind the suppressed giggling.)

3 oz melted chocolate, semi-sweet or dark

1 ½ cups all-purpose flour

¾ teaspoon salt

¾ teaspoon baking soda

1 teaspoon ginger

½ teaspoon cinnamon

½ cup boiling water (boil some water, then measure out ½ cup)

5 to 6 oz, ¾ to 1 cup, chopped chocolate, or chocolate chips


1. Preheat the oven to 350 degrees F and prepare your pan by lightly greasing and flouring.

2. Cream the butter on medium speed (if you are using a stand mixer) and gradually add the granulated sugar. Scrape the bottom and sides of the bowl between additions to make sure all ingredients are included in the fun.

3. Add the egg, and continue to beat on medium speed until incorporated.

4. Add the molasses, and then the melted chocolate, beating on medium speed until batter is homogenous.

5. Whisk the dry ingredients together until all are evenly distributed. Ready your half-cup of boiling water.

6. Add half of the dry ingredient mixture and beat on medium speed until you don’t see any more flour. Add the boiling water, and, starting on a lower speed, then increasing to medium, beat the water into the batter. Add the rest of the flour mixture and beat until batter is uniform.

7. Fold in the chocolate chips or chunks.

8. Pour batter into the prepared cake pan, and use a spatula to even the batter out.

9. Bake in the preheated oven for 35 to 40 minutes, until a cake tester inserted in the middle comes out clean, or with just a few crumb stragglers (depending on how “done” you like your gingerbread).

10. Cool cake in pan for 10 minutes before removing to a cooling rack to cool completely.

Store cake in an airtight container at room temperature for up to a week, or freeze it for up to a month!


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