Best Maggies Chocolate Coffee Gingerbread Cake Recipes

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GINGERBREAD COFFEE CAKE



Gingerbread Coffee Cake image

Betty Crocker® gingerbread cookie mix makes these flavorful coffee cakes - a perfect addition to your bread basket.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h40m

Yield 12

Number Of Ingredients 13

1 box Betty Crocker™ gingerbread cake and cookie mix
1/4 cup hot water
2 tablespoons butter, melted
1 teaspoon grated gingerroot
1 container (8 oz) sour cream
1 egg
1/3 cup Gold Medal™ all-purpose flour
1/3 cup sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/3 cup butter, softened
3/4 cup crushed gingersnap cookies (about 12 cookies)
1/2 cup chopped walnuts

Steps:

  • Heat oven to 350°F. Spray bottom only of 8-inch square pan with cooking spray. In medium bowl, beat cake and cookie mix, hot water and 2 tablespoons butter with electric mixer on medium speed until blended. Add gingerroot, sour cream and egg; beat until blended. Pour batter into pan.
  • In medium bowl, mix flour, sugar, ginger and cinnamon. Add 1/3 cup softened butter; pinch with fingers until clumps form. Stir in crushed cookies and walnuts. Sprinkle over batter.
  • Bake 48 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes. Serve warm, or cool completely.

Nutrition Facts : Calories 340, Carbohydrate 41 g, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 350 mg

CHOCOLATE GINGER CAKE



Chocolate Ginger Cake image

Indulge in a dark, decadent cake that showcases the flavors of the holiday season. I stir fresh ginger into the batter and sprinkle chopped crystallized ginger over the velvety ganache. -Amber Evans, Beaverton, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 19

6 ounces milk chocolate, cut into 1/2-inch pieces
2-1/3 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 cup canola oil
1 cup molasses
1 cup sugar
1 cup water
1-1/2 teaspoons baking soda
3 tablespoons grated fresh gingerroot
2 large eggs, room temperature
2 large egg yolks, room temperature
GANACHE:
4 ounces bittersweet chocolate, chopped
1/2 cup heavy whipping cream
2 tablespoons chopped crystallized ginger
Vanilla ice cream or sweetened whipped cream, optional

Steps:

  • Preheat oven to 350°. Grease a 9-in. springform pan. Place on a baking sheet., Place milk chocolate in a small bowl. In another bowl, whisk flour, cocoa, cinnamon, salt and cloves; add 1 tablespoon flour mixture to milk chocolate and toss to coat., In a large bowl, beat oil, molasses and sugar until blended. In a small saucepan, bring water to a boil; stir in baking soda until dissolved, then ginger. Add to oil mixture; beat until blended. Gradually add remaining flour mixture, beating on low speed just until moistened. In a small bowl, lightly beat eggs and egg yolks; stir into batter until combined., Fold in milk chocolate. Transfer to prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack 30 minutes., Loosen sides from pan with a knife; remove rim from pan. Cool cake completely on wire rack., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir with a whisk until smooth; cool slightly, stirring occasionally. Pour over cake; sprinkle with crystallized ginger. If desired, serve with ice cream.

Nutrition Facts : Calories 596 calories, Fat 32g fat (9g saturated fat), Cholesterol 78mg cholesterol, Sodium 289mg sodium, Carbohydrate 71g carbohydrate (47g sugars, Fiber 3g fiber), Protein 7g protein.

GINGERBREAD COFFEE CAKE



Gingerbread Coffee Cake image

Make and share this Gingerbread Coffee Cake recipe from Food.com.

Provided by TARGETreg Recipes

Categories     Breads

Time 55m

Yield 1 9 inch cake, 12 serving(s)

Number Of Ingredients 10

1/2 cup unsalted butter, softened, plus more for the pan
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sour cream
1/4 cup strong brewed coffee, cooled
1 cup sugar
3 large eggs
2 cups crumbled Market Pantry® Gingersnap Cookies

Steps:

  • Preheat the oven to 350ºF. Butter a 9-inch square cake pan, line with foil, and butter again.
  • In a bowl, whisk the flour, baking soda, baking powder, and salt. In another bowl, whisk the sour cream and coffee.
  • Using an electric mixer, beat the butter and sugar on medium speed until pale and fluffy. Beat in the eggs, one at a time, until incorporated. Reduce the speed to low and add the flour mixture in thirds, alternating with the coffee mixture, and scraping the bowl occasionally. Pour into the prepared pan and sprinkle the cookies on top.
  • Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool in the pan on a wire rack. Lift out with the foil to cut into pieces. Serve warm or at room temperature.

Nutrition Facts : Calories 254, Fat 11.9, SaturatedFat 6.9, Cholesterol 74.3, Sodium 214.6, Carbohydrate 33.2, Fiber 0.6, Sugar 17.2, Protein 4.1

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