Fresh ginger and chocolate gingerbread from Baking - From My Home to Yours (page 212) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Ginger-infused whipped cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • breakthroughc on November 18, 2022

    This is really good gingerbread. I agree with the other reviewers in that it is a fair amount of work, but mine was not dry. I used the stem ginger and the best part was when you got a little piece of that. I would double the amount of chopped stem ginger next time. I also did not bother to steep my whipping cream, but instead added some minced stem ginger and some of the syrup to the finished whipped cream.

  • TrishaCP on March 31, 2020

    The taste of this is great. But it is a significant amount of work, and following the 40 minute bake time, which was needed to cook the middle, led to a pretty dry cake. Not sure how that happened with buttermilk, lots of eggs, and chocolate!

  • Evie on February 01, 2012

    pg. 212

  • moreace01 on May 09, 2011

    The taste of this gingerbread was good - but it was really a heck of a lot of work for the outcome.

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