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Chocolate Gingerbread Two Ways — Beginner and Expert

If you're looking to wow a crowd, a decadent chocolate dessert will never disappoint. And 'round this time of year, gingerbread is the fastest way to touch the holiday spirit. Why not combine the two and make a chocolate gingerbread cake? Gift these basic and satisfying chocolate gingerbread bars, or pull out a showstopping gingerbread cake that's topped with chocolate ganache and crystallized ginger. Either way, you're sure to bring loads of merriment and joy. To see both recipes,

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Beginner Chocolate Gingerbread

Beginner Chocolate Gingerbread

Beginner Chocolate Gingerbread

Ingredients

  1. 4 tablespoons (1/2 stick) unsalted butter, melted, plus more for pan
  2. 1/4 cup unsweetened cocoa powder, plus more for pan
  3. 3/4 cup all-purpose flour (spooned and leveled)
  4. 1 teaspoon ground ginger
  5. 1 teaspoon pumpkin-pie spice
  6. 1/2 teaspoon baking soda
  7. 1/2 cup packed dark-brown sugar
  8. 1/4 cup unsulfured molasses
  9. 1 large egg
  10. 1/4 cup sour cream
  11. 1/2 cup semisweet chocolate chips
  12. Confectioners' sugar, for dusting (optional)

Directions

  1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper. Dust paper and sides of pan with cocoa; set aside.
  2. In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, and baking soda; set aside.
  3. In a large bowl, whisk together butter, brown sugar, molasses, egg, and sour cream until smooth. Add flour mixture; stir just until moistened (do not overmix). Stir in chocolate chips.
  4. Transfer batter to prepared pan; smooth top.
  5. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer to a wire rack; let cool completely. Using paper overhang, lift gingerbread from pan. Transfer to a cutting board, and cut into 16 squares.
  6. Before serving, and once cool, dust bars with confectioners sugar, if desired. (To store, keep in an airtight container at room temperature, up to 3 days.)

Makes 16 bars.

Expert Chocolate Gingerbread

Expert Chocolate Gingerbread

Expert Chocolate Gingerbread

Ingredients

  1. Cake:
  2. 1 3/4 cups all purpose flour
  3. 2 teaspoons ground ginger
  4. 1 teaspoon baking powder
  5. 1 teaspoon ground cinnamon
  6. 1/4 teaspoon ground cloves
  7. 1/4 teaspoon salt
  8. 1 cup warm water
  9. 1/2 teaspoon baking soda
  10. 3/4 cup (packed) golden brown sugar
  11. 6 tablespoons (3/4 stick) unsalted butter, melted
  12. 1/3 cup mild-flavored (light) molasses
  13. 2 large eggs
  14. 1 tablespoon grated peeled fresh ginger
  1. Glaze:
  2. 1/2 cup whipping cream
  3. 1/4 cup (1/2 stick) unsalted butter, room temperature
  4. 2 tablespoons light corn syrup
  5. 8 ounces semisweet chocolate, chopped
  6. 1 teaspoon vanilla extract
  7. 1/4 cup chopped crystallized ginger

Directions

Cake

  1. Preheat oven to 350°F. Butter 9-inch square metal baking pan. Line bottom with parchment paper. Butter parchment.
  2. Whisk first 6 ingredients in medium bowl to blend. Mix warm water and baking soda in small bowl until baking soda dissolves.
  3. Using electric mixer, beat sugar, butter, molasses, eggs, and fresh ginger in large bowl until well blended.
  4. Add dry ingredients in 3 additions, alternating with water mixture in 2 additions, beating until just combined. Pour batter into prepared pan.
  5. Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool on rack 20 minutes.
  6. Run knife around edge of cake to loosen. Invert cake onto rack; cool. Peel off parchment.

Glaze

  1. Bring first 3 ingredients to simmer in medium saucepan.
  2. Remove from heat. Add chocolate and vanilla; stir until smooth. Let stand until cool but still pourable, about 20 minutes.
  3. Place cake on rack set atop baking sheet. Reserve 1/2 cup glaze. Pour remaining glaze over cake, spreading with spatula to coat top and sides. Chill cake and reserved glaze until reserved glaze is just firm enough to pipe, about 1 hour.
  4. Transfer reserved glaze to pastry bag fitted with 1/4-inch plain tip. Pipe 5 diagonal lines atop cake, spacing evenly.
  5. Cluster crystallized ginger atop lines.

Serves 9 to 12.

Around The Web
Join The Conversation
MartiniLush MartiniLush 8 years
>Britney, yes, I made it for a hostess gift for a party I went to this weekend and the hostess just called me today to rave about it and ask for the recipe! It is THAT good!!!
MartiniLush MartiniLush 8 years
>Britney, yes, I made it for a hostess gift for a party I went to this weekend and the hostess just called me today to rave about it and ask for the recipe! It is THAT good!!!
Britney-Kayla Britney-Kayla 8 years
@MartiniLush, Really? I should definately try to make them sometime!
MartiniLush MartiniLush 8 years
OMG - I just made the beginner recipe from this post - TO DIE FOR!!! I am making another batch to take as a hostess gift for a party I am going to this weekend. Fabulous - Yum, I am sending you much love for posting this! You rock!!! :feedme:
Soniabonya Soniabonya 8 years
chocolate gingerbread squares look delicious....uugh i am drooling now. definetly going to bake these!
bchicgrl bchicgrl 8 years
Wow I never thought of making chocolate gingerbread cake, I'm making choc. gingerbread cookies this year and adding the dots and some frosting on them like the gingerbread houses have (just not elaborate)
Rancher'sGirl Rancher'sGirl 8 years
I will definitely be making the beginner recipe this weekend for my co-workers to enjoy next week, and then serving the expert version for my family's "Christmas in January" gathering. Both versions sound delicious!
LaLaLaurie06 LaLaLaurie06 8 years
uhm YUM!!!!!!!!!!!
LaLaLaurie06 LaLaLaurie06 8 years
uhm YUM!!!!!!!!!!!
ilanac13 ilanac13 8 years
you have to love the recipes in Everyday Food - they really are ones that you can do even if you're not the most adept at cooking/baking. this one looks great though and even though i'm not the biggest fan of gingerbread - i think that this version w/ chocolate can really go over well with me :)
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