Description
This dessert brings together the cozy flavors of classic gingerbread with the irresistible sweetness of chocolate chips. The spiced molasses base bakes under a buttery cake topping, with chocolate chips melting into gooey pockets throughout. Perfect for holiday gatherings or winter nights.
Ingredients
🛒 Ingredients:
1 cup unsulphured molasses
½ cup hot water
1 cup dark brown sugar, packed
2 large eggs
½ cup (1 stick) unsalted butter, melted (plus extra for greasing)
2 cups all-purpose flour (or gluten-free flour blend)
1 teaspoon baking soda
1 tablespoon ground ginger
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
½ teaspoon salt
1 box yellow or spice cake mix (15 oz)
½ cup melted butter (for topping)
1 cup chocolate chips (semi-sweet or dark)
Optional: ½ cup chopped pecans
Instructions
📝 Instructions:
Preheat Oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare Gingerbread Base:
In a large bowl, whisk together molasses, hot water, brown sugar, eggs, and melted butter until smooth.
Stir in flour, baking soda, and spices until fully combined. Pour into the prepared dish.
Add Cake Mix: Sprinkle the dry cake mix evenly over the gingerbread base. Do not stir.
Top with Butter & Chocolate: Drizzle melted butter over the cake mix. Sprinkle chocolate chips evenly on top. Add nuts if desired.
Bake: Bake uncovered for 40–45 minutes, until the top is golden and set.
Cool & Serve: Cool slightly before serving. Serve warm with whipped cream or vanilla ice cream.
Notes
- Extra Chocolate: Fold ¼ cup of chocolate chips into the gingerbread base for more chocolate pockets.
- Vegan Option: Use flax eggs and plant-based butter.
- Festive Twist: Add a pinch of orange zest for a holiday-inspired flavor.
- Storage: Keep covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American / Holiday