Chocolate Swirl Gingerbread Recipes

JAN'S DARK CHOCOLATE SWIRL POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
• Beat butter and cream cheese together in a bowl using an electric mixer until well combined. Add sugar and beat until fluffy, 3 to 4 minutes. Mix almond extract, vanilla extract, salt, and baking powder into creamed mixture; beat in 2 eggs. Add 1 cup flour and mix well. Add 2 eggs and mix well. Add 1 cup flour and mix well. Add last 2 eggs and mix well. Add remaining 1 cup flour and mix until batter is smooth.
• Remove 2 cups batter and place in a separate bowl; stir in cocoa powder. Pour 1/2 of the plain batter into the prepared pan; add 1/2 of the chocolate batter and swirl with a knife. Repeat with remaining plain batter and chocolate batter, swirling gently.
• Place pan in the middle rack of the preheated oven; bake until a toothpick inserted in the center comes out clean, about 90 minutes.

CHOCOLATE-DRIZZLED GINGERBREAD

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy. Add egg, then molasses, beating well after each addition. , In another bowl, mix flour, baking powder, ground ginger, salt and cloves; gradually add to creamed mixture alternately with water, beating well after each addition., Pour half of the batter into a greased 8-in. square baking dish. Drizzle with half of the melted chocolate. Top with remaining batter and chocolate. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack., For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and ginger; beat until soft peaks form. Serve with cake. If desired, sprinkle with crystallized ginger and chocolate shavings.

CHOCOLATE-SWIRL GINGERBREAD

Steps:

• Preheat oven to 325 degrees. Butter an 8-inch square pan. In a bowl, combine flour, brown sugar, ginger, baking powder, salt, pepper, and cloves.
• Melt the butter in the water in a small saucepan over medium heat, and stir mixture into the dry ingredients until smooth. Stir in molasses and egg.
• Pour half the batter into prepared pan. With a spoon, drizzle half the chocolate over the batter. Pour remaining batter on top, and drizzle the remaining chocolate over the batter in a decorative pattern.
• Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes.

CHOCOLATE GINGERBREADS

Steps:

• Beat 1 1/4 cups dark brown sugar and 1 stick butter until fluffy, then beat in 1 egg and 1 teaspoon vanilla, 1/4 cup molasses, 2 tablespoons minced crystallized ginger and a large pinch each of ground cinnamon and cloves with the egg. Whisk 1 1/2 cups flour, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 3/4 teaspoon baking soda; stir into the butter mixture. Do not chill. Drop by tablespoonfuls, sprinkle with coarse sugar and bake 8 to 12 minutes at 350 degrees.

CARAMEL CHOCOLATE GINGER SWIRLS

Steps:

• Preheat oven to 350 degrees F.
• Combine the gingerbread mix according to package instructions. Using a tablespoon, roll dough into balls. Place on an ungreased cookie sheet. Slightly flatten each cookie. Bake for 10 minutes. Transfer cookies to a cooling rack and cool completely.
• Place a scant 1/2 teaspoon of caramel topping on each cookie center. Top with 1/2 teaspoon chocolate topping. Carefully work chocolate to within 1/4-inch of the edge of the cookies. Place in freezer for 20 to 25 minutes to set. Serve immediately.

CHOCOLATE-SWIRL GINGERBREAD

Steps:

• Preheat oven to 325°F Butter an 8-inch square pan.
• In a bowl, combine the flour, brown sugar, ginger, baking powder, salt, pepper, and cloves.
• Melt the butter in the water in a small saucepan over medium heat, and stir mixture into dry ingredients until smooth,. Stir in molasses and egg.
• Pour half the batter into prepared pan. With a spoon, drizzle half the chocolate over the batter. Pour remaining batter on top, and drizzle the remaining chcocolate over the batter in a decorative pattern.
• Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes.
• NOTE: Melt the chocolate in a bowl, over simmering water or in a microwave. Using a squeeze bottle is an easy way to dribble chocolate over the cake batter,.

MARTHA STEWART CHEWY CHOCOLATE GINGERBREAD

Steps:

• Line two baking sheets with parchment paper.
• In a medium bowl, sift together, flour, ginger,cinnamon, cloves, nutmeg and cocoa.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and ginger on medium speed until lightened, about 4 minutes.
• Add brown sugar,beat until combined. Add molasses, beat until combined.
• In a small bowl, dissolve baking soda in boiling water.
• Beat half of flour mixture into butter mixture.
• Beat in baking soda mixture, then remaining flour mixture.
• Mix in chocolate, turn into plastic wrap.
• Pat out to 1" thickness, seal with wrap. Refrigerate until firm, 2 hours or overnight.
• Preheat oven to 325*.
• Roll dough into 1 1/2" balls, place 2" apart on baking sheets.
• Chill 20 minutes. Roll in granulated sugar.
• Bake until surface just begins to crack, 10-12 minutes, rotating halfway through.
• Let cool 5 minutes.
• Transfer to a wire rack and cool completely.

CHOCOLATE GINGERBREAD CUPCAKES

Steps:

• Preheat oven to 375°. Beat first four ingredients until blended; gradually beat in confectioners' sugar. Fold in marshmallow creme. Refrigerate, covered, while preparing cupcakes., Line 12 muffin cups with paper liners. Prepare cake mix batter according to package directions, adding pie spice and ginger before mixing. Stir in melted chocolate., Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., Using a sharp knife, cut a 1-1/2-in. circle, 1 in. deep, in top of each cupcake. Carefully remove cut portion and reserve. Fill each with about 2 tablespoons filling; sprinkle with grated chocolate. Replace tops, pressing down lightly. Dust with additional confectioners' sugar. Refrigerate leftovers.