*  Exported from  MasterCook  *
                Chocolate Gingerbread with Bittersweet Glaze
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      ounces        unsweetened chocolate
      1/2  cup           light molasses
      1/2  cup           vegetable oil
    4      tablespoons   unsalted butter -- 1/2stick
    2 1/2  cups          flour
    1      cup           light brown sugar -- packed
    1      teaspoon      baking soda
    1      teaspoon      baking powder
    1      teaspoon      ground ginger
      1/4  teaspoon      ground cinnamon
      1/4  teaspoon      ground nutmeg
      1/4  teaspoon      salt
      1/4  teaspoon      white pepper
    2                    eggs
    1      cup           buttermilk
    1      teaspoon      vanilla extract
                         Bittersweet glaze (see recipe)
 In double boiler, place chocolate, molasses, oil and butter. Stir over low
 heat until chocolate is melted and mixture is smooth. Set aside.
 Pre heat oven to 350 degrees.
 In mixing bowl, combine flour, brown sugar, baking soda, baking powder,
 spices and salt and pepper. In small bowl, beat eggs with whisk until foamy.
 Add buttermilk and vanilla.
 Make Well in center of dry ingredients and pour in buttermilk-egg mixture.
 Stir to combine. Add chocolate mixture. Beat with wooden spoon or electric
 mixer until smooth. Pour batter into greased 9-inch springform pan. Bake in
 center of preheated oven until top springs back when touched and cake tester
 inserted into center comes out clean., about 35-40 minutes. Set cake on rack
 and remove springform sides.
 Prepare bittersweet glaze and pour over warm cake, allowing glaze to drip
 down sides. You also can spread glaze with knife, if you like. Cool on rack
 to set glaze until serving time.
 Bittersweet Glaze:
 6 tablespoons unsalted butter
 4 1/2 ounces bittersweet or semisweet chocolate
 1 tablespoon light corn syrup
 In double boiler over low heat, combine butter, chocolate and corn syrup,
 stirring with whisk until mixture is melted and smooth.
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