Gingerbread Cake with Chocolate Ganache

Gingerbread Cake with Chocolate Ganache


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The smell of Gingerbread gives a nostalgic feeling, especially during the holidays. Adding the chocolate Ganache gives an extra oomph! Ditch the gingerbread cookies and the house, and create this delicious Gingerbread with Chocolate Ganache that will leave you craving for more.

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

4-6 servings


  • 1 ¾ cups of all-purpose flour
  • 2 teaspoons of ground ginger
  • 1 teaspoon of baking powder
  • 1 teaspoon of ground cinnamon
  • ¼ teaspoon of ground cloves
  • ¼ teaspoon of salt
  • 1 cup of warm water
  • ½ teaspoon of baking soda
  • ¾ cup of brown sugar
  • 6 tablespoons of unsalted butter, melted
  • 1/3 cup of light molasses
  • 2 large eggs
  • 1 tablespoon fresh ginger, grated and peeled
  • Glaze
  • ½ cup of heavy whipping cream
  • ¼ cup of unsalted butter, room temperature
  • 2 tablespoons of light corn syrup
  • 8 ounces of semisweet chocolate, chopped
  • 1 teaspoon of vanilla extract
  • ¼ cup of chopped nuts

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Preheat the oven at 350F. With a 9inch square mental baking pan, spread butter on the edges of the pan. Line the bottom with parchment paper and spread butter as well.
Using a large mixing bowl, combine the all-purpose flour, ground ginger, baking powder, ground cinnamon, ground cloves, and salt.
In small bowl, mix together the warm water and baking soda until the baking soda dissolves.
Using a separate bowl and a hand mixer, beat together the sugar, butter, molasses, eggs, and fresh ginger until is nicely blended. Slowly, add the dry mixture and alternate with the water mixture. Beat the mixture until it is well blended.
Pour the batter into the pan and bake for 30 minutes. Insert a toothpick or cake tester in the center and check if it comes out clean.
Let it cool on the cooling rack for 20 minutes. Run a knife around the edges to loosen the cake and peel off the parchment.
In a medium saucepan, simmer together the heavy whipping cream, unsalted, butter, and light corn syrup. Remove from heat and add the chocolate and vanilla until it is smooth. Let the mixture cool for 20 minutes.
Place the cake on a cake stand to pour the glaze. Spread the glaze all over the top and sides. Add the chopped nuts on top. Place the cake in the refrigerator and let it chill for 1 hour.

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