Chocolate-Drizzled Gingerbread

• 1/2 cup butter, softened
• 1/2 cup packed brown sugar
• 1 large egg
• 1/2 cup molasses
• 1-3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/8 teaspoon ground cloves
• 1/2 cup water
• 4 ounces bittersweet chocolate, melted and slightly cooled
• 3/4 cup heavy whipping cream
• 2 tablespoons confectioners' sugar
• 1/4 teaspoon ground ginger
• Chopped crystallized ginger and chocolate shavings, optional

1. Preheat oven to 325u0b0. In a large bowl, cream butter and brown sugar until light and fluffy. Add egg, then molasses, beating well after each addition.
2. In another bowl, mix flour, baking powder, ground ginger, salt and cloves; gradually add to creamed mixture alternately with water, beating well after each addition.
3. Pour half of the batter into a greased 8-in. square baking dish. Drizzle with half of the melted chocolate. Top with remaining batter and chocolate. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack.
4. For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and ginger; beat until soft peaks form. Serve with cake. If desired, sprinkle with crystallized ginger and chocolate shavings.

butter, brown sugar, egg, molasses, flour, baking powder, ground ginger, salt, ground cloves, water, bittersweet chocolate, heavy whipping cream, sugar, ground ginger, ginger

Taken from www.tasteofhome.com/recipes/chocolate-drizzled-gingerbread/ (may not work)