Triple Chocolate Gingerbread Recipes

CHEWY CHOCOLATE-GINGERBREAD COOKIES

Steps:

• Line two baking sheets with parchment. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and grated ginger 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 half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap. Refrigerate until firm, 2 hours or overnight.
• Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on prepared baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes, rotating halfway through. Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely. Cookies are best the day they are made but can be stored in an airtight container at room temperature up to 5 days.

TRIPLE-GINGER LAYER CAKE

Steps:

• Preheat oven to 350°F. Spray two 8-inch round cake pans with 2-inch-high sides with nonstick spray. Line bottoms with parchment. Mix flour, crystallized ginger, ground ginger, cinnamon, baking soda and salt in medium bowl. Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Add eggs 1 at a time, beating until well blended after each addition. Mix in dry ingredients alternately with buttermilk in 3 additions each, scraping down sides of bowl. Beat just until batter is smooth. Divide batter between prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Run small knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely. Peel off parchment.
• Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Add brown sugar, powdered sugar, cinnamon, ground ginger and vanilla; beat until well blended. Mix in 1/4 cup crystallized ginger.
• Place 1 cake layer on platter. Spread 1 cup frosting over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining 1/4 cup crystallized ginger decoratively atop cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand 2 hours at room temperature before serving.)

TRIPLE CHOCOLATE GINGERBREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Spray a 10 cup Bundt pan with non-stick baking spray with flour.
• Beat all ingredients except chocolate chips in a large bowl at low speed until moistened:scraping side of bowl frequently.
• Beat on medium speed for 2 minutes.
• Stir in chocolate chips.
• Pour batter into pan.
• Bake for about 50 minutes or until cake pulls away from side of pan and cake springs back when lightly touched.
• Cool on wire cake rack then remove from pan.
• Cool completely.
• White Chocolate Drizzle:.
• combine white chocolate with milk.
• microwave on medium power for 1 minute.
• Stir.
• If necessary repeat microwave process in 10 second intervals:stir after each interval, until morsels have melted and mixture is smooth.
• Add vanilla extract.
• Drizzle immediately over cooled cake.

CHOCOLATE-DIPPED TRIPLE-GINGER COOKIES

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg, then molasses, crystallized ginger and gingerroot. In another bowl, whisk flour, baking powder, baking soda and seasonings; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round or 3-in. gingerbread man cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool completely., Dip each cookie halfway into melted dark chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Drizzle with melted white chocolate; let stand until set.

TRIPLE CHOCOLATE GINGERBREAD

Steps:

• 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 that has been sprayed with no stick baking spray with flour.
• Bake in preheated 350 degree F oven 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. Spoon White Chocolate Drizzle over cake, or sprinkle cake with confectioners' sugar, if desired.