CHOCOLATE-SWIRL GINGERBREAD
Serve this moist, molasses-rich gingerbread with whipped cream or vanilla ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 45m
Yield Makes 1 cake
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Butter an 8-inch square pan. In a bowl, combine flour, brown sugar, ginger, baking powder, salt, pepper, and cloves.
- Melt the butter in the water in a small saucepan over medium heat, and stir mixture into the dry ingredients until smooth. Stir in molasses and egg.
- Pour half the batter into prepared pan. With a spoon, drizzle half the chocolate over the batter. Pour remaining batter on top, and drizzle the remaining chocolate over the batter in a decorative pattern.
- Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes.
CHOCOLATE GINGERBREADS
Steps:
- Beat 1 1/4 cups dark brown sugar and 1 stick butter until fluffy, then beat in 1 egg and 1 teaspoon vanilla, 1/4 cup molasses, 2 tablespoons minced crystallized ginger and a large pinch each of ground cinnamon and cloves with the egg. Whisk 1 1/2 cups flour, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 3/4 teaspoon baking soda; stir into the butter mixture. Do not chill. Drop by tablespoonfuls, sprinkle with coarse sugar and bake 8 to 12 minutes at 350 degrees.
CHOCOLATE-SWIRL GINGERBREAD
Serve this moist, molasses-rich gingerbread with whipped cream or vanilla ice cream. To make the pattern on the top of the cake, Drizzle the chocolate in a zigzag pattern over tha batter, then drag a knife through the lines of chocolate, alternating directions, very pretty!
Provided by Chef mariajane
Categories Dessert
Time 30m
Yield 1 8-inch square cake
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F Butter an 8-inch square pan.
- In a bowl, combine the flour, brown sugar, ginger, baking powder, salt, pepper, and cloves.
- Melt the butter in the water in a small saucepan over medium heat, and stir mixture into dry ingredients until smooth,. Stir in molasses and egg.
- Pour half the batter into prepared pan. With a spoon, drizzle half the chocolate over the batter. Pour remaining batter on top, and drizzle the remaining chcocolate over the batter in a decorative pattern.
- Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes.
- NOTE: Melt the chocolate in a bowl, over simmering water or in a microwave. Using a squeeze bottle is an easy way to dribble chocolate over the cake batter,.
Nutrition Facts : Calories 2486.4, Fat 99.3, SaturatedFat 60.2, Cholesterol 455.5, Sodium 1140, Carbohydrate 379.9, Fiber 5.6, Sugar 200.4, Protein 26.9
CHOCOLATE SWIRL CAKE
Delicious Bundt cake. Coconut vanilla yellow cake surrounds a chocolate-like truffle middle. Be sure you use a 12-cup Bundt cake pan. Take twelve cups of water and fill your Bundt. If 12 cups fit then it will be large enough for this cake. Below is a choice of icing, glaze or frosting, for this cake. Source: The Hershey's Chocolate Cookbook
Provided by Olha7397
Categories Dessert
Time 1h25m
Yield 12-16 serving(s)
Number Of Ingredients 25
Steps:
- FOR THE VANILLA BATTER: Cream butter, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, 1 teaspoon baking soda and the salt; add alternately with buttermilk to creamed mixture.
- FOR THE CHOCOLATE BATTER: Combine syrup and 1/4 teaspoon baking soda. Measure 2 cups of the vanilla batter into small bowl; blend in chocolate syrup mixture.
- Add coconut to remaining vanilla batter; pour vanilla batter into GREASED and FLOURED 12 cup Bundt pan or 10 inch tube pan. Pour chocolate batter over vanilla batter in pan; DO NOT MIX.
- Bake at 350°F about 70 minutes or until cake tester comes out clean. Cool 15 minutes; remove from pan. Cool completely; glaze or frost as desired. I served it plain with whipped cream. 12 to 16 servings.
- TO MAKE THE ICING: Cream butter and confectioners' sugar in small mixer bowl; blend in syrup. Melt chocolate bar pieces in top of double boiler over hot, not boiling, water; add to syrup mixture. Add milk; beat to spreading consistency. Makes about 2 1/2 cups.
- TO MAKE THE GLAZE: Combine chocolate and cream in small saucepan. Cook over very low heat, stirring constantly, until chocolate is melted and mixture is smooth; do not boil. Remove from heat; cool, stirring occasionally, until mixture begins to thicken, about 10 to 15 minutes. About 1 cup.
- TO MAKE CHOCOLATE-COCONUT FROSTING: Combine sugar and cornstarch in small saucepan; blend in evaporated milk. Cook over medium heat, stirring constantly, until mixture boils; remove from heat. Add chocolate bar pieces and butter; stir until chocolate is melted and mixture is smooth. Stir in coconut and nuts. Immediately spread on cake. About 2 cups frosting.
- *To sour milk: Use 1 Tablespoon vinegar plus milk to equal 1 cup.
- **You may substitute 1 1/3 cups semi sweet chocolate chips for the baking chocolate.
Nutrition Facts : Calories 1026.3, Fat 45.6, SaturatedFat 26.4, Cholesterol 138.8, Sodium 553.4, Carbohydrate 149.6, Fiber 4.1, Sugar 114.6, Protein 10.6
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