Side Pannel
Chocolate Chip Gingerbread Cake
Chocolate Chip Gingerbread Cake
- Recipe Submitted by maryjosh on 05/16/2018
Ingredients List
- 2 ½ cups plus 2 tablespoons all purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground black pepper
- ¾ cup butter at room temperature
- 1 ¼ cups sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup dark molasses
- 1 cup very hot water
- One 12-ounce package mini semisweet chocolate chips
Directions
Preheat oven to 350 degrees. Grease and flour a 10-cup bundt pan or two loaf pans (8 1/2 X 4 1/2 inch).
Whisk together 2 ½ cups flour cocoa and all remaining spices and soda.
Toss chocolate chips with remaining 2 tablespoons flour in another bowl.
Beat butter, sugar, and vanilla on medium-high speed in a large, deep bowl, occasionally scraping down sides of bowl, until light and fluffy. Reduce speed to medium and add the eggs one at a time, beating well after each addition.
Whisk together the molasses and hot water in a 4-cup glass measure or bowl. Reduce mixer speed to low and add flour mixture alternately with the molasses mixture in 3 batches. Fold in chocolate chips.
Transfer batter to prepared pan. Bake for 50-55 minutes until cake begins to pull away from sides of pan and is firm to the touch but not overbaked and dry. Cool in pan for 20 minutes. Invert and cool completely. Serve, lightly dusted with cocoa powder and/or with sweetened whipped cream.
Whisk together 2 ½ cups flour cocoa and all remaining spices and soda.
Toss chocolate chips with remaining 2 tablespoons flour in another bowl.
Beat butter, sugar, and vanilla on medium-high speed in a large, deep bowl, occasionally scraping down sides of bowl, until light and fluffy. Reduce speed to medium and add the eggs one at a time, beating well after each addition.
Whisk together the molasses and hot water in a 4-cup glass measure or bowl. Reduce mixer speed to low and add flour mixture alternately with the molasses mixture in 3 batches. Fold in chocolate chips.
Transfer batter to prepared pan. Bake for 50-55 minutes until cake begins to pull away from sides of pan and is firm to the touch but not overbaked and dry. Cool in pan for 20 minutes. Invert and cool completely. Serve, lightly dusted with cocoa powder and/or with sweetened whipped cream.
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