Chocolate Covered Gingerbread Cake

"This recipes takes the homey gingerbread to a new level that will impress your family and friends. I especially like to serve it for the holidays. --Julie Ferron"
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Ingredients

50 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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Directions

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  1. In a large mixing bowl, combine the butter, brown sugar, molasses, eggs and gingerroot. Combine the flour, ground ginger, baking powder, cinnamon, baking soda, salt and cloves; add to the molasses mixture alternately with water, beating just until combined.
  2. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center of cake comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. In a medium saucepan, combine the cream, butter and corn syrup; bring to a simmer over medium heat. Remove from the heat. Stir in chocolate and vanilla until smooth. Let stand until cool but still pourable, about 20 minutes.
  4. Place a baking sheet underneath the wire rack. Reserve 1/2 cup glaze. Pour remaining glaze over cake; spreading with spatula cover top and sides. Chill cake and reserved glaze until glaze is just firm enough to pipe, about 1 hour.
  5. Pipe reserved glaze in a decorative pattern over cake. Cover and refrigerate. Remove from refrigerator 30 minutes before serving.

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This cake is okay. Could use a bit more molasses and ginger.

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