Chocolate Gingerbread with Bittersweet Glaze
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Ingredients
| 3 oz. | unsweetened chocolate | | 1/2 cup | light molasses | | 1/2 cup | vegetable oil | | 4 tbsp. | unsalted butter | | 2-1/2 cup | flour | | 1 cup | light brown sugar, packed | | 1 tsp. | baking soda | | 1 tsp. | baking powder | | 1 tsp. | ground ginger | | 1/4 tsp. | ground cinnamon | | 1/4 tsp. | ground nutmeg | | 1/4 tsp. | salt | | 1/4 tsp. | white pepper | | 2 | eggs | | 1 cup | buttermilk | | 1 tsp. | vanilla extract |
Bittersweet glaze
| 6 tbsp. | unsalted butter | | 4-1/2 oz. | bittersweet or | | semisweet chocolate | | 1 tbsp. | light corn syrup |
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Instructions
In double boiler, place chocolate, molasses, oil and butter. Stir over low heat until chocolate is melted and mixture is smooth. Set aside.
Preheat oven to 350°F.
In mixing bowl, combine flour, brown sugar, baking soda, baking powder, spices and salt and pepper. In small bowl, beat eggs with whisk until foamy. Add buttermilk and vanilla. Make well in center of dry ingredients and pour in buttermilk-egg mixture. Stir to combine. Add chocolate mixture. Beat with wooden spoon or electric mixer until smooth.
Pour batter into greased 9-inch springform pan. Bake in center of preheated oven until top springs back when touched and cake tester inserted into center comes out clean., about 35-40 minutes. Set cake on rack and remove springform sides. Prepare bittersweet glaze and pour over warm cake, allowing glaze to drip down sides. You also can spread glaze with knife, if you like. Cool on rack to set glaze until serving time.
Bittersweet Glaze:
In double boiler overlow heat, combine butter, chocolate and corn syrup, stirring with whisk until mixture is melted and smooth.
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