This Christmas season I have been loving gingerbread. This is my 3rd recipe based around gingerbread this season but the first one with chocolate. And of course it goes well together. I don’t have too much to say about it. It’s gingerbread, period.
It is a great bread for brunches, appetizers or for dessert. It also makes a great gift.
Makes 1 cake(8×8 pan) or 4 mini loafs
Adapted from Ina Garten
1 cup chocolate chips
1/4 pound (1 stick) unsalted butter
1 cup unsulphured molasses
1 cup (8 ounces) sour cream
2 1/3 cups all-purpose flour
3/4 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
1 cup confectioners’ sugar, optional
3 tbsp coco powder
2 tablespoons milk
*add more milk to reach desired consistency
Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan and line with parchment paper. Grease and flour the pan.
Place the butter and molasses in a small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream.
Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl. Mix with your hands until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Add the chocolate chips. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely.
When the cake has cooled, whisk together the confectioners’ sugar, coco powder and milk and pour it onto the gingerbread, allowing it to drip down the sides. Allow the glaze to set. Cut the gingerbread into 9 squares.