A delicate, spongy chocolate gingerbread cake, with a tasty chocolate glaze on top. This is a unique cake, that's perfect for dessert when you want something with a lighter feel, but with rich flavor. I've tried chocolate gingerbread recipes before, but they always tasted too heavy and rich. This was exactly what I've been hoping for - something with the right flavor, but a lightness to it. It was a huge hit with everyone!
Line a cookie sheet with parchment paper, and butter the edges not covered by the parchment paper.
In a microwave safe bowl, melt:
1 cup butter
Add and mix in, then return to microwave for 1 minute (yes, you can do this on the stove-top, you just want the entire mixture to boil together for 30 seconds):
1/3 cup cocoa powder
1 cup boiling water
Set chocolate/butter mixture aside while you mix together the dry ingredients.
In a large bowl, mix together the dry ingredients (it's important to do this in gluten-free baking to avoid clumping):
3/4 cup brown rice flour
3/4 cup white rice flour
1/4 cup cornstarch (or arrowroot starch/flour)
2 Tbsp potato starch
2 Tbsp tapioca starch
1 tsp xanthan gum
1/4 tsp salt
1 tsp cinnamon
3/4 - 1 tsp ground ginger
1/8 tsp ground cloves
1 1/4 cup sugar
Add chocolate mixture into dry ingredients, mix thoroughly.
In a medium-sized bowl, mix together (this will start expanding because of the baking soda):
1/2 cup buttermilk (2 Tbsp vinegar + milk to make 1/2 cup works great, too)
2 eggs
1/3 cup dark molasses
1 tsp vanilla extract or vanilla bean paste
1 tsp baking soda
Add the egg/molasses/buttermilk mixture into the flour/chocolate mixture. Mix thoroughly until smooth.
Pour into prepared pan and spread as best as you can to make an even cake. Bake at 350 F for 25 minutes. Remove pan from oven and set it on a cooling rack. Immediately prepare the frosting to spread over-top the warm cake.
Chocolate Glaze Frosting (to be spread on the cake while it's still warm/hot):
In the microwave, melt:
3/4 cup butter
Mix in, then heat 45-60 seconds in the microwave:
1/3 cup cocoa powder
Add and mix in:
5 Tbsp milk
1 tsp vanilla extract or vanilla bean paste
Mix in, and stir until smooth:
2 3/4 cup powdered sugar
Spread glaze over warm/hot cake. Slice cake and serve warm or cooled.
Once this cake has chilled in a refrigerator, it slices cleanly. You can warm it up to serve, if desired. I'll happily eat it warm or cool, but I prefer warmed up a bit.
Enjoy!
Fresh chocolate-gingerbread cake, spongy, delicious, and ready to eat! When you let it chill, it cuts perfectly neatly, but our favorite way is to eat it warmed a bit.
Chocolate-Gingerbread Sheet Cake - gluten free!
Line a cookie sheet with parchment paper, and butter the edges not covered by the parchment paper.
In a microwave safe bowl, melt:
1 cup butter
Add and mix in, then return to microwave for 1 minute (yes, you can do this on the stove-top, you just want the entire mixture to boil together for 30 seconds):
1/3 cup cocoa powder
1 cup boiling water
Set chocolate/butter mixture aside while you mix together the dry ingredients.
In a large bowl, mix together the dry ingredients (it's important to do this in gluten-free baking to avoid clumping):
3/4 cup brown rice flour
3/4 cup white rice flour
1/4 cup cornstarch (or arrowroot starch/flour)
2 Tbsp potato starch
2 Tbsp tapioca starch
1 tsp xanthan gum
1/4 tsp salt
1 tsp cinnamon
3/4 - 1 tsp ground ginger
1/8 tsp ground cloves
1 1/4 cup sugar
Add chocolate mixture into dry ingredients, mix thoroughly.
In a medium-sized bowl, mix together (this will start expanding because of the baking soda):
1/2 cup buttermilk (2 Tbsp vinegar + milk to make 1/2 cup works great, too)
2 eggs
1/3 cup dark molasses
1 tsp vanilla extract or vanilla bean paste
1 tsp baking soda
Add the egg/molasses/buttermilk mixture into the flour/chocolate mixture. Mix thoroughly until smooth.
Pour into prepared pan and spread as best as you can to make an even cake. Bake at 350 F for 25 minutes. Remove pan from oven and set it on a cooling rack. Immediately prepare the frosting to spread over-top the warm cake.
Cake on left is spread out and ready to be baked. Cake on right is immediately out of the oven, ready to be glazed!
Chocolate Glaze Frosting (to be spread on the cake while it's still warm/hot):
In the microwave, melt:
3/4 cup butter
Mix in, then heat 45-60 seconds in the microwave:
1/3 cup cocoa powder
Add and mix in:
5 Tbsp milk
1 tsp vanilla extract or vanilla bean paste
Mix in, and stir until smooth:
2 3/4 cup powdered sugar
Spread glaze over warm/hot cake. Slice cake and serve warm or cooled.
Freshly glazed cake. You can serve immediately while warm, or let it cool/chill for a neater look when cutting.
Once this cake has chilled in a refrigerator, it slices cleanly. You can warm it up to serve, if desired. I'll happily eat it warm or cool, but I prefer warmed up a bit.
Enjoy!
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