TRIPLE GINGERBREAD RECIPE RECIPES

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TRIPLE GINGERBREAD CAKE RECIPE - FOOD.COM



Triple Gingerbread Cake Recipe - Food.com image

This is Gingerbread with a Kick!! Once upon a time, gingerbread was spicy and bold, but over time it has become sweet ,bland, dull and dry. Now, you can serve this old, familiar dessert with "oomph"...moist, rich, and dense!!! Three sources of ginger (ground and fresh ginger in the cake and ginger ale in the glaze), along with stout beer and robust molasses turn this cake into something special.

Total Time 1 hours 30 minutes

Prep Time 45 minutes

Cook Time 45 minutes

Yield 12 serving(s)

Number Of Ingredients 17

2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
16 tablespoons unsalted butter (2 sticks)
2 tablespoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon finely ground black pepper
4 large eggs (at room temperature)
1 1/2 cups sugar (10 1/2 ounces)
4 teaspoons grated fresh ginger (or finely minced)
3/4 cup robust molasses or 3/4 cup dark molasses
3/4 cup stout beer (I prefer Guinness)
1 3/4 cups confectioners' sugar (7 ounces)
3 tablespoons ginger ale
1 teaspoon ground ginger

Steps:

  • FOR THE CAKE: Adjust the oven rack to the middle position and heat the oven to 375 degrees. Grease and flour a 12-cup nonstick Bundt pan. Whisk the flour, baking powder, baking soda, and salt in a large bowl.
  • Melt the butter in a saucepan over medium heat until bubbling. Stir in the ground ginger, cinnamon, allspice,, and pepper and cook until fragrant, about 30 seconds. Remove from heat and let cool slightly.
  • Whisk the eggs, sugar, and fresh ginger in a large bowl until light and frothy. Stir in the melted butter mixture, molasses, and beer until incorporated. Whisk the flour mixture into the egg mixture until no lumps remain.
  • Pour the batter into the prepared Bundt pan and gently tap the pan on the countertop to release any trapped air bubbles. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool the cake in the pan for 20 minutes, then turn it out onto a wire rack set inside a rimmed baking sheet; let cool completely.
  • FOR THE GLAZE: Whisk the ingredients in a bowl until smooth. Pour the glaze over the cooled cake. Let the glaze set for 15 minutes. Place cake on a pretty cake plate. Serve!
  • (You can store this cake at room temperature, covered in plastic wrap, for up to 2 days.).

Nutrition Facts : Calories 493.9, FatContent 17.3, SaturatedFatContent 10.3, CholesterolContent 102.7, SodiumContent 320.6, CarbohydrateContent 80.6, FiberContent 1.1, SugarContent 54.3, ProteinContent 5.2

TRIPLE CHOCOLATE GINGERBREAD RECIPE BY MADELINE BUIANO



Triple Chocolate Gingerbread Recipe by Madeline Buiano image

This recipe will transport you straight to chocolate heaven. Made with mini chocolate chips, ginger, cinnamon and chocolate pudding, this gingerbread is great for holiday parties and more. Recipe courtesy of McCormick 

Provided by THEDAILYMEAL.COM

Total Time 59 minutes59S

Prep Time 9 minutes59S

Cook Time 49 minutes59S

Yield 16

Number Of Ingredients 11

1 package (2-layer size) chocolate cake mix
1 package (4-serving size) chocolate instant pudding mix
4 eggs
1 teaspoon mccormick® ground ginger
1 teaspoon mccormick® ground cinnamon
1/2 teaspoon mccormick® ground allspice
1/2 cup sour cream
1/2 cup vegetable oil
1/2 cup molasses
1/2 cup water
1 cup miniature chocolate chips

Steps:

  • Preheat oven to 350°F.
  • Beat all ingredients, except chocolate chips, in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently.
  • Beat on medium speed 2 minutes or until well blended.
  • Stir in chocolate chips.
  • Pour into 10-cup Bundt pan sprayed with no stick baking spray and lightly coated in flour.
  • Bake 50 minutes or until cake pulls away from side of pan and cake springs back when touched lightly.
  • Cool in pan 15 minutes.
  • Invert cake onto wire rack.
  • Cool completely.

Nutrition Facts : ServingSize 1 serving, Calories 356 calories, SugarContent 35 g, FatContent 18 g, CarbohydrateContent 48 g, CholesterolContent 46 mg, FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 5 g, SodiumContent 392 mg

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