Chocolate Gingerbread With Warm Pear Sauce

Oxmoor House
Chocolate teams with gingerbread for an interesting flavor combo.
Makes 9 servings


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1 cup buttermilk
1/2 cup molasses
3/4 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 cup butter
1 (3-ounce) package cream cheese, softened
3/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
1 large egg
1 (2-ounce) jar crystallized ginger, finely chopped
1 cup (6-ounce package) semisweet chocolate morsels
1/4 cup butter
1/4 cup firmly packed light brown sugar
2 (15 1/4-ounce) cans pear halves, drained and chopped


Prep: 17 Minutes
Cook: 1 Hours

Whisk together first 3 ingredients in a small bowl; set aside.

Combine flour, salt, ginger, and cardamom; set aside.

Beat 1/2 cup butter and cream cheese at medium speed with an electric mixer until fluffy. Add granulated sugar and 1/4 cup brown sugar; beat until creamy. Add egg, and beat until blended. Slowly add buttermilk mixture to butter mixture; beat 2 minutes. Stir flour mixture into butter mixture just until combined. Fold in crystallized ginger and chocolate morsels. Pour mixture into a lightly greased 9-inch square pan.

Bake at 350° for 53 minutes or until cake springs back when lightly touched in center. Cool completely in pan on a wire rack.

Melt 1/4 cup butter in a large skillet over medium heat. Add 1/4 cup brown sugar, stirring until sugar dissolves. Add pears; cook 5 minutes or until slightly thickened, stirring gently to coat. Serve warm sauce over cake.

Created date

November 2004