Chocolate Gingerbread
Prep time:
25 minutesCooking time:
35 minutesFor a perfect inexpensive house or hostess gift, cook this tasty gingerbread in two decorative 6-cup loaf pans. After the gingerbread cools, wrap each pan separately with cellophane and a large bow.
Ingredients
Serves 16
- 3 ounces unsweetened chocolate
- 1/4 cup light corn syrup
- 1/4 cup dark molasses
- 1/2 cup vegetable oil
- 4 tablespoons butter or margarine
- 2 1/2 cups all-purpose flour
- 1 cup packed light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Directions
1
Grease a 9-inch springform pan. Melt chocolate with corn syrup, molasses, oil and butter in a double boiler set over simmering water. Stir until chocolate is melted and mixture is smooth.
2
Preheat oven to 350°F. Combine flour, brown sugar, baking powder, baking soda, ginger, cinnamon, nutmeg and salt in a large mixing bowl. Combine eggs, buttermilk and vanilla in a small bowl.
3
Make a well in the center of the flour mixture. Add buttermilk mixture. Stir well. Add chocolate mixture. Beat until smooth.
4
Pour batter into prepared pan. Bake until a toothpick inserted in center comes out clean, about 35 minutes.
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Cookin' xpress!
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You can save time by cooking the batter in muffin cups for 18 to 20 minutes. This recipe makes enough for 24 muffins.
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