Best Chocolate Chip Gingerbread Cake Recipes

CHOCOLATE CHIP GINGERBREAD CAKE

Steps:

• Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper; grease paper well (especially the corners).
• Grind spices if using whole. In small bowl, stir together flour, baking powder, salt, ginger, cinnamon, cardamom, nutmeg, pepper and cloves; set aside.
• In bowl of stand electric mixer or in large bowl with hand-held electric mixer, beat 1/2 cup butter until creamy. Add brown sugar and grated gingerroot; beat about 3 minutes or until light and creamy. Scrape side and bottom of bowl; beat in molasses. Beat in eggs, one at a time, until completely combined and scraping bowl after each addition. (Batter may look curdled at this point, but that is okay.)
• Gently fold in half of the flour mixture; fold in milk and 2 teaspoons vanilla. Fold in remaining flour mixture until completely combined. Fold in chocolate chips. Scrape batter into pan; smooth top.
• Bake in center of oven 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 45 to 60 minutes.
• To make Frosting, in medium bowl, beat cream cheese and 1/4 cup butter with electric mixer on medium speed until smooth. Beat in 1 teaspoon vanilla. Gradually beat in powdered sugar until combined and slightly fluffy. Spread frosting over cooled cake. Sprinkle with miniature chocolate chips.

CRYSTALLIZED GINGERBREAD CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs, molasses and vanilla. In another bowl, whisk flour, baking soda, ground ginger, cinnamon, salt and pepper; gradually beat into creamed mixture. Stir in chocolate chips and crystallized ginger. Refrigerate, covered, until firm enough to shape, at least 2 hours., Preheat oven to 350°. Shape level tablespoons of dough into balls; roll in additional sugar. Place 2 in. apart on parchment-lined baking sheets. Bake until until set and edges begin to brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store in airtight containers.

CHOCOLATE GINGERBREAD CAKE

Steps:

• Preheat the oven to 375 degrees F. Grease a 9-inch springform cake pan, then dust it with flour, tapping out any excess.Sift or whisk the flour, salt, ginger, cinnamon, allspice, mustard, pepper, and baking soda together in a large bowl and set aside.In the bowl of a standing mixer, cream the butter until light and fluffy.Add the brown sugar to the bowl of the mixer, and continue to mix on medium-high speed.
• To the butter and sugar, add the eggs, one at a time, mixing between each addition. Add the molasses and melted chocolate to the mixing bowl, mixing well to incorporate.To the mix, alternate adding the wet (espresso) and dry (flour) until everything has been incorporated.
• Pour the cake batter into the prepared pan, and bake for 40 minutes.
• While the cake is baking, prepare the icing. In a small, heavy-bottomed saucepan set over very low heat, melt the chocolate and cream together. Remove from the heat and set aside to cool slightly.
• Remove the cake from the oven, and set aside to cool for 10 minutes. Unmold the cake from the pan, invert it onto a wide platter, and spread the icing across the top, letting the chocolate drip down the sides. Cut into pieces and serve to your guests.

CHOCOLATE GINGERBREAD CAKE

Steps:

• Heat oven to 350 degrees and butter a 9-by-5-by-3-inch loaf pan. Line pan with parchment paper and butter and flour the paper.
• In a medium bowl, whisk flour, baking powder, baking soda, salt and spices until well combined.
• In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar and butter. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, mixing for about 20 seconds in between each and scraping down the sides and bottom of the bowl as necessary. Add molasses, fresh ginger and lemon zest and mix to combine.
• Set mixer to low and alternately add dry ingredients and buttermilk in 3 additions, beginning and ending with dry. Stir until a few spots of flour remain. Remove the bowl from the mixer and, with a spatula, fold in the crystallized ginger and chocolate.
• Pour batter into prepared pan, smooth the top and bake the cake until set and puffed, and a tester inserted into the center comes out clean, 50 to 60 minutes.