Name: Chocolate-Covered Gingerbread Cake
Yield: Makes 9 to 12 servings
Ingredients: 1 3/4 cups all purpose flour; 2 teaspoons ground ginger; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 1 cup warm water; 1/2 teaspoon baking soda; 3/4 cup (packed) golden brown sugar; 6 tablespoons (3/4 stick) unsalted butter, melted; 1/3 cup mild-flavored (light) molasses; 2 large eggs; 1 tablespoon grated peeled fresh ginger; 1/2 cup whipping cream; 1/4 cup (1/2 stick) unsalted butter, room temperature; 2 tablespoons light corn syrup; 8 ounces semisweet chocolate, chopped; 1 teaspoon vanilla extract; 1/4 cup chopped crystallized ginger

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Chocolate-Covered Gingerbread Cake

So many German settlers carried their gingerbread treats to small towns around this country that the sweetly spiced cakes and cookies have become an all-American tradition. Coated with a chocolate ganache glaze, the homey cake of holidays past is transformed into a special-occasion dessert.

Recipe notes

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