Triple Chocolate Gingerbread Recipes

TRIPLE CHOCOLATE GINGERBREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Spray a 10 cup Bundt pan with non-stick baking spray with flour.
• Beat all ingredients except chocolate chips in a large bowl at low speed until moistened:scraping side of bowl frequently.
• Beat on medium speed for 2 minutes.
• Stir in chocolate chips.
• Pour batter into pan.
• Bake for about 50 minutes or until cake pulls away from side of pan and cake springs back when lightly touched.
• Cool on wire cake rack then remove from pan.
• Cool completely.
• White Chocolate Drizzle:.
• combine white chocolate with milk.
• microwave on medium power for 1 minute.
• Stir.
• If necessary repeat microwave process in 10 second intervals:stir after each interval, until morsels have melted and mixture is smooth.
• Add vanilla extract.
• Drizzle immediately over cooled cake.

TRIPLE GINGERBREAD CAKE

Steps:

• FOR THE CAKE: Adjust the oven rack to the middle position and heat the oven to 375 degrees. Grease and flour a 12-cup nonstick Bundt pan. Whisk the flour, baking powder, baking soda, and salt in a large bowl.
• Melt the butter in a saucepan over medium heat until bubbling. Stir in the ground ginger, cinnamon, allspice,, and pepper and cook until fragrant, about 30 seconds. Remove from heat and let cool slightly.
• Whisk the eggs, sugar, and fresh ginger in a large bowl until light and frothy. Stir in the melted butter mixture, molasses, and beer until incorporated. Whisk the flour mixture into the egg mixture until no lumps remain.
• Pour the batter into the prepared Bundt pan and gently tap the pan on the countertop to release any trapped air bubbles. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool the cake in the pan for 20 minutes, then turn it out onto a wire rack set inside a rimmed baking sheet; let cool completely.
• FOR THE GLAZE: Whisk the ingredients in a bowl until smooth. Pour the glaze over the cooled cake. Let the glaze set for 15 minutes. Place cake on a pretty cake plate. Serve!
• (You can store this cake at room temperature, covered in plastic wrap, for up to 2 days.).