Chocolate Gingerbread

By Addie

For a perfect inexpensive house or hostess gift, cook this tasty gingerbread in two decorative 6-cup loaf pans. After the gingerbread cools, wrap each pan separately with cellophane and a large bow.”

Ingredients

• 3 ounces unsweetened chocolate
• 1/4 cup light corn syrup
• 1/4 cup dark molasses
• 1/2 cup vegetable oil
• 4 tablespoons butter or margarine
• 2 1/2 cups all-purpose flour
• 1 cup packed light brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract

Preparation

Step 1

Grease a 9-inch springform pan. Melt chocolate with corn syrup, molasses, oil and butter in a double boiler set over simmering water. Stir until chocolate is melted and mixture is smooth.


Preheat oven to 350°F. Combine flour, brown sugar, baking powder, baking soda, ginger, cinnamon, nutmeg and salt in a large mixing bowl. Combine eggs, buttermilk and vanilla in a small bowl.


Make a well in the center of the flour mixture. Add buttermilk mixture. Stir well. Add chocolate mixture. Beat until smooth.


Pour batter into prepared pan. Bake until a toothpick inserted in center comes out clean, about 35 minutes.