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. This cake can be made vegan by using non-dairy margarine instead of butter and Rich's Whip instead of real whipping cream and ghiradelli semi-sweet chocolate chips with exceptional results. You can also add raspberries to the top. Recipe is from Bon Appetit, Dec. 2002...."
INGREDIENTS
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1 3/4 cups all-purpose flour
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2 teaspoons ground ginger
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1 teaspoon baking powder
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1 teaspoon ground cinnamon
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1/4 teaspoon ground cloves
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1/4 teaspoon salt
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1 cup warm water
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1/2 teaspoon baking soda
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3/4 cup packed golden brown sugar
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6 tablespoons unsalted butter, melted (3/4 stick)
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1/3 cup mild-flavored light molasses
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2 large eggs
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1 tablespoon grated peeled fresh ginger
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1/2 cup whipping cream
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1/4 cup unsalted butter, room temperature
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2 tablespoons light corn syrup
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8 ounces semisweet chocolate, chopped
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1 teaspoon vanilla extract
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1/4 cup crystallized ginger, chopped
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