Decadent Chocolate Gingerbread
8
piecesServes
10
minPreparation Time
60
min OvenCooking Time
Ingredients
- 1 x 100 g pkt chocolate instant pudding mix
- 1 x 450 g chocolate cake mix
- 4 x 60 g eggs
- 1 1/2 tbsp McCormick Ginger Ground
- 1 tsp McCormick Cinnamon Ground
- 1 tsp McCormick Allspice or Mixed Spice
- 1/2 cup molasses
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 cup (200g) dark chocolate chips/bits
- 1 cup (200g) white chocolate chips/bits
- 1 tbsp milk
Directions
- Preheat oven to 180°C. Line a 20cm slice tin with baking paper.
- Place pudding mix, cake mix, eggs, McCormick spices, molasses, sour cream, oil and water in a large bowl and beat on medium speed for 2 minutes until well combined. Stir in dark chocolate chips. Pour cake batter in prepared tin.
- Bake for 40 minutes or until cake pulls away from sides of pan and cake springs back when touched lightly. Cool in tin 15 minutes before inverting onto a wire rack and let cool completely before icing.
- Melt white chocolate and milk together and spread over cooled cake.
- Serving suggestion: Garnish the choc glaze with 1 cup of crystalized ginger finely chopped and silver balls.
Recipe Tip
Serving suggestion: Garnish the choc glaze with 1 cup of crystalized ginger finely chopped and silver balls.
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