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Satisfy your sweet tooth with this delectable Double Ginger Chocolate Gingerbread – a delightful Weight Watchers dessert that strikes the perfect balance between rich, spicy, and satisfying. Easy to stir together, what makes this gingerbread truly special is the inclusion of bittersweet chocolate chips and finely chopped crystallized ginger (affiliate link).
Also, baking this cake will make your house smell amazing!
Table of Contents
- How Many Calories and WW Points in this Double Ginger Chocolate Gingerbread Cake?
- Recipe Ingredients
- How to Make Double Ginger Chocolate Gingerbread, Step-By-Step
- Recipe Notes
- Substitutions and Variations
- Serving Suggestions
- WeightWatchers Moist Double Ginger Chocolate Gingerbread Recipe
- More Light and Healthy Gingerbread Recipes for WeightWatchers
How Many Calories and WW Points in this Double Ginger Chocolate Gingerbread Cake?
According to my calculations, each serving has 162 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
Recipe Ingredients
- 1-3/4 cups all-purpose flour
- 2-1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup bittersweet chocolate chips
- 1/4 cup finely chopped crystallized ginger (affiliate link)
- 2/3 cup (mild) molasses (not blackstrap)
- 2/3 cup boiling water
- 2/3 cup packed light brown sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup canola oil
- 1 large egg
How to Make Double Ginger Chocolate Gingerbread, Step-By-Step
Step 1: Gather and prep your ingredients. Preheat oven to 350F degrees. (325F degrees if using a glass pan)
Step 2: In a large mixing bowl (affiliate link), whisk together flour, ground ginger, cinnamon, baking soda, and salt until well blended. Add the chocolate chips and ginger and stir until combined.
Step 3: In a medium mixing bowl whisk together the molasses, boiling water, brown sugar and cocoa until well blended. Add the oil and egg and whisk until well blended.
Step 4: Pour the molasses mixture into the flour mixture. Stir until well blended.
Step 5: Pour/scrape the batter into the prepared baking pan. Bake until a toothpick inserted into the center of the gingerbread cake comes out clean. This should take about 30 – 35 minutes. (40 – 45 minutes for glass) Begin checking for doneness at the lesser baking time.
Step 6: When done, remove from the oven and set the pan on a wire rack and let cool. Serve warm or at room temperature.
Recipe Notes
This cozy spiced cake gets a double dose of ginger—ground and crystallized—and the totally delicious addition of bittersweet chocolate.
Crystallized ginger, also known as candied ginger (affiliate link), is a sweet and spicy treat made from fresh ginger root. The process of making crystallized ginger involves cooking ginger in a sugar syrup and then coating it in sugar, creating a sweet and chewy confection with a distinctive ginger flavor. You should be able to find it in most well stocked grocery stores. Even Trader Joes has it.
The standard advice for baking in glass is to lower the oven temperature by 25°F from what the recipe calls for, and bake up to 10 minutes longer.
Substitutions and Variations
To make whole-grain gingerbread:
Substitute 2 cups white whole wheat flour for the all-purpose flour.
To reduce the carbs, calories and WW Points in this gingerbread:
Substitute your favorite baking sugar alternative for the brown sugar. Be sure to substitute the correct amount of sweetener for the sugar. Some measure cup for cup, others call for half as much sweetener as sugar. Since most baking sugar alternatives will bake and brown more quickly, start checking for doneness three-quarters of the way through the suggested bake time.
Serving Suggestions
I love this chocolate gingerbread served slightly warm with a bit of vanilla ice cream for a simple and satisfying dessert. It’s also delicious with a dollop of whipped topping.
If you’ve made this Double Ginger Chocolate Gingerbread, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
WeightWatchers Moist Double Ginger Chocolate Gingerbread
Ingredients
- 1-3/4 cups all-purpose flour
- 2-1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup bittersweet chocolate chips
- 1/4 cup finely chopped crystallized ginger
- 2/3 cup molasses (not blackstrap)
- 2/3 cup boiling water
- 2/3 cup packed light brown sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup canola oil
- 1 large egg
Instructions
- Preheat oven to 350 degrees F. (325 degrees F for a glass pan) Spray an 8-inch square baking pan with nonstick cooking spray.
- In a large mixing bowl (affiliate link), whisk together flour, ground ginger, cinnamon, baking soda, and salt until well blended. Add the chocolate chips and ginger and stir until combined.
- In a medium mixing bowl whisk together the molasses, boiling water, brown sugar and cocoa until well blended. Add the oil and egg and whisk until well blended.
- Pour the molasses mixture into the flour mixture. Stir until well blended.
- Pour/scrape the batter into the prepared baking pan. Bake until a toothpick inserted into the center of the gingerbread cake comes out clean. This should take about 30 – 35 minutes. (40 – 45 minutes for a glass pan.) Begin checking for doneness at lesser baking time.
- When done, remove from the oven and set the pan on a wire rack and let cool. Serve warm or at room temperature.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan) This cozy spiced cake gets a double dose of ginger – ground and crystallized – and the totally delicious addition of bittersweet chocolate. Crystallized ginger, also known as candied ginger, is a sweet and spicy treat made from fresh ginger root. The process of making crystallized ginger involves cooking ginger in a sugar syrup and then coating it in sugar, creating a sweet and chewy confection with a distinctive ginger flavor. You should be able to find it in most well stocked grocery stores. Even Trader Joes has it. The standard advice for baking in glass is to lower the oven temperature by 25°F from what the recipe calls for, and bake up to 10 minutes longer.
Substitutions and Variations
To make whole-grain gingerbread: Substitute 2 cups white whole wheat flour for the all-purpose flour. To reduce the carbs, calories and WW Points in this gingerbread: Substitute your favorite baking sugar alternative for the brown sugar. Be sure to substitute the correct amount of sweetener for the sugar. Some measure cup for cup, others call for half as much sweetener as sugar. Since most baking sugar alternatives will bake and brown more quickly, start checking for doneness three-quarters of the way through the suggested bake time.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: WeightWatchers Best Darn Food Ever Cookbook
