Old-Fashioned Chocolate Gingerbread
Old-Fashioned Chocolate Gingerbread features rich chocolate and warm spices, complemented by candied ginger for a spicy-sweet treat perfect for holidays or cozy gatherings.
Ingredients
- 1 cup fine bread crumbs ⓘ
- 2 1/2 cups sifted flour ⓘ
- 1 1/2 teaspoons baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1 teaspoon ginger ⓘ
- 1 teaspoon cinnamon ⓘ
- 1 teaspoon allspice ⓘ
- 1 3/4 ounces unsweetened chocolate ⓘ
- 1/2 pound sweet butter, pieces ⓘ
- 1 cup hot coffee ⓘ
- 1 cup brown sugar
- 1 cup molasses ⓘ
- 4 eggs ⓘ
- 1/4 cup chopped candied ginger ⓘ
Instructions
- Preheat oven to 325°F.
- Butter a 10 x 12-inch baking pan and dust it with fine bread crumbs.
- Shake out excess crumbs.
- Sift the flour, baking soda, salt, ginger, cinnamon, and allspice together.
- Melt the unsweetened chocolate and let it cool until warm.
- Mix butter and hot coffee until butter is completely melted.
- Mix in brown sugar.
- Mix in molasses and beat in the eggs.
- Pour in the melted chocolate and mix well.
- Lightly beat in the dry ingredients.
- Stir in the chopped candied ginger.
- Pour the mixture into the prepared pan, making sure it is level.
- Bake for 50 minutes.
- Let cool for 20 minutes, then invert onto a cookie sheet.
- Invert onto a serving plate and let cool before serving.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the wet ingredients. If you don't have candied ginger, you can substitute with chopped crystallized ginger or omit it altogether for a simpler taste. Ensure to sift the dry ingredients thoroughly to avoid lumps, and feel free to use whole wheat flour for a healthier twist.
Serving Suggestions
This chocolate gingerbread pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra touch, drizzle warm chocolate sauce on top. Serve it alongside a cup of hot coffee or tea for a comforting dessert experience. Consider complementing it with a light fruit salad for a refreshing balance.
Storage & Reheating
Store any leftover chocolate gingerbread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Chocolate Gingerbread contains roughly 174 calories, with 4g protein, 27g carbohydrates, and 7g fat. It is a good source of dietary fiber (11% of the Daily Value), iron (10% of the Daily Value), and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 512mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of chocolate in this recipe?
Yes, you can substitute the unsweetened chocolate with dark chocolate. Just make sure to adjust the sugar content slightly, as dark chocolate is sweeter. Melt it the same way and mix it with the wet ingredients as instructed.
What can I do if my gingerbread is too dry?
If your gingerbread turns out dry, you can serve it with a warm sauce or glaze to add moisture. A simple chocolate ganache or a vanilla cream sauce works wonderfully. Additionally, ensuring not to overbake is key; check for doneness a few minutes before the recommended baking time.
Is this recipe suitable for freezing?
Absolutely! You can freeze the chocolate gingerbread for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving, and it will taste fresh and delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).