Unique Chocolate Gifts from Your Kitchen

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On the Third Day of Chocolate…

Okay, gingerbread wouldn’t normally fall into the realm of chocolate, but this gingerbread is different. Cupcake-size gingerbread cakes are glazed with a chocolate ganache and sprinkled with candied ginger. Now that’s our kind of gingerbread!

This recipe, courtesy of Abigail’s Hotel in Victoria, British Columbia is another great addition to our twelve days of chocolate. And they make great gifts!

Small Gingerbread Cakes with Chocolate Ganache

To crush the peppermints coarsely, tap the wrapped candies firmly with the bottom edge of any unopened can.


1 teaspoon baking soda

2/3 cup boiling water

1-1/2 cups flour

1 teaspoon baking powder

1 teaspoon ginger

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

1/4 teaspoon salt

6 tablespoons butter, softened

1/2 cup packed brown sugar

1 large egg

2/3 cup fancy molasses

2 tablespoons finely chopped candied ginger


Mix and cool water and baking soda.

Sift flour, baking powder, ginger, cinnamon, ground cloves, nutmeg and salt.

Cream butter, brown sugar, egg, molasses and candied ginger. Add the dry ingredients and baking soda mixture to the creamed mixture. Scoop into muffin cups. Bake 20 minutes at 325 degrees.

Make ganache with a 1/3 lb. chopped chocolate, and place in heat-proof bowl. Heat 2/3 cup of heavy cream until almost boiling, then pour over chocolate pieces. Wait a minute then whisk till creamy.

Cool, invert, glaze with 1 tablespoon ganache per cake top with 3 candied ginger strips, and let set.

Keep refrigerated, warm for serving with a scoop vanilla ice cream.

photo courtesy of SliceofChic’s

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