Cook the Book: Gingerbread with Milk Chocolate

  • Yield:8 to 10

And the last of our chocolately, Valentine's Day–appropriate from Cook the Book recipes for the week from Alice Medrich's Chocolate Holidays: Unforgettable Desserts for Every Season uses milk chocolate, for all you folks (like me) who prefer it to dark. The sweetness of the chocolate plays well against the heat of the ginger.


  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon soda
  • 1/4 cup (packed) light brown sugar
  • 1/4 cup light unsulfured molasses
  • 1/4 cup honey
  • 1 egg
  • 1/2 cup very finely minced peeled ginger
  • 6 tablespoons (3/4 stick) unsalted butter, cut into pieces
  • 4 ounces milk chocolate, chopped into small pieces (or milk chocolate chips)
  • Whipped cream or crème fraîche (optional)
  • Equipment
  • 9-inch square or 9-inch round pan, lined with parchment paper or greased


  1. 1.

    Position a rack in the lower third of the oven and preheat to 350°F. In a medium bowl, whisk together the flour, salt, and soda. Set aside.

  2. 2.

    In a large bowl, combine the brown sugar, molasses, and honey. Whisk in the egg and ginger. In a saucepan, heat butter and 1/2 cup water until butter is melted. Whisk the hot mixture into honey mixture. Add flour mixture; stir until smooth. Stir in milk chocolate. Scrape batter into pan.

  3. 3.

    Bake until a toothpick inserted into the center of cake comes out clean, 25 to 30 minutes for a square cake, a little longer for a round one. Cool cake on a rack. Invert cake, remove pan, peel off paper liner. Serve right side up warm or at room temperature.

  4. 4.

    Note: Try adding some whipped cream or crème fraîche.

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