Quick Gingerbread Cake
A recipe for a very easy and quick chocolate gingerbread cake. This gingerbread filled with jam is super moist. You don’t need a scale or a mixer! You can mix all the ingredients manually, e.g. with a whisk. It can be eaten straight away.
What should you remember when baking gingerbread?
- Take the eggs and butter out of the fridge in advance to let them reach room temperature. Especially if you mix the dough by hand, it will be useful to have very soft butter, or you can also add melted butter,
- You can replace the plum jam with another jam, e.g. apricot, currant, strawberry or orange,
- If you do not bake the gingerbread in a bread tin (long but narrow), but e.g. in a round cake tin (larger surface – lower cake), the gingerbread will bake faster. So you need to adjust the baking time to the size of the mold and your oven 😉,
- If you really like the taste of jam, you can additionally spread the top of the cake with jam before pouring it with chocolate.
How to make gingerbread moist?
Don’t bake the gingerbread for too long as it will come out dry. Add jam to the dough itself, which will provide it with moisture.
How to store gingerbread after baking?
Store the baked and chocolate-covered gingerbread on the counter or in the refrigerator for up to 3-4 days.
How to check if the gingerbread is baked?
To make sure that the gingerbread is baked inside, insert a wooden stick into the middle of the cake. If the stick comes out dry, it means that the cake is ready and you can remove it from the oven.
Gingerbread is perfect for people on a vegetarian, flexitarian and pescatarian diet. Gingerbread contains gluten.
The proportions given below make gingerbread measuring 30×11 cm, i.e. approx. 15 portions.
Read the step-by-step recipe on how to prepare Christmas gingerbread and watch the video below the recipe.
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Polish Gingerbread Cake
Quick Gingerbread from Poland
Ingredients
Cake
- 2 eggs
- 1 cup sugar
- 1 cup milk
- 2 cup flour
- 3 tbsp cocoa powder (extra dark)
- ½ of jar jam (approx. 150 g)
- 1½ tbsp baking soda
- 100 g soft butter (½ cup)
- 2 packs gingerbread spice mix (30-40 g)
- salt
Topping
- 200 g dark chocolate (2 bars)
- 50 g butter (¼ cup)
- 3 tbsp milk
Additionally
- ½ of jar jam (for the cake filling)
Instructions
- Mix eggs, butter and sugar. Then sift the flour with soda and cocoa powder. Add gingerbread spice, salt and milk. Mix all ingredients thoroughly until combined.2 eggs, 1 cup sugar, 1 cup milk, 2 cup flour, 3 tbsp cocoa powder, ½ of jar jam, 1½ tbsp baking soda, 100 g soft butter, 2 packs gingerbread spice mix, salt
- Pour the dough into a baking mold lined with baking paper. Then put it in the oven preheated to 180 °C (356 °F) and bake for approx. 50 minutes. Check with a stick whether the cake is baked inside. Remove the baked gingerbread from the oven and leave it in the tin to cool.
- Cut the cooled gingerbread in half lengthwise. Spread one part with jam and cover with the other part of the cake.½ of jar jam
- Melt the chocolate with butter. Then add a little bit of milk and mix to obtain a thick glaze. Pour chocolate over the gingerbread. Serve when the chocolate hardens. Enjoy your meal!200 g dark chocolate, 3 tbsp milk, 50 g butter
Video
Nutrition
Percent Daily Values are based on a 2,000 calorie diet
