Wednesday, December 18, 2013

Chocolate Gingerbread Cake

I took a gingerbread cake and then I added chocolate to it, twice.

I have no regrets, obviously.

I just feel the need to add chocolate to anything if the occasion seems right. This felt right. I mean, spices+chocolate is one of those oddly perfect pairings. Like salty and sweet, but different.

Chocolate Gingerbread Cake is a wonderful holiday treat. Have it as breakfast, a snack, or a dessert--whatever your fancy, this cake fits the bill. The deep molasses and sweet chocolate and gingerbread spices will make your pallet dance!

This ingredient list may feel long, but trust me--it's worth it. There are no fussy or annoying ingredients in this cake. We just want to be sure that we know it's a gingerbread cake but also that there is a healthy amount of chocolate inside. This cake comes together in a big bowl with a rubber spatula -- no fancy equipment here!

So: melted butter, molasses, cocoa powder, mini chocolate chips, ground ginger...I see where this is going and I like what I see.

Here's what you need for Chocolate Gingerbread Cake* (Print Recipe!)

2 1/4 cups all purpose flour
1/3 cup unsweetened cocoa powder
1 tablespoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cardamom
1 1/2 teaspoons baking powder
pinch of salt
1 stick unsalted butter, melted and cooled
3/4 cup sugar
2 large eggs
3/4 cup blackstrap molasses
3/4 cup hot water
2 teaspoons vanilla extract
1/2 cup mini chocolate chips

Here's what you do

Preheat oven to 350 degrees. Grease an 8x8 baking dish and line with parchment paper. Grease the paper as well for easy removal!

In a large mixing bowl, whisk together the flour, cocoa powder, ginger, cinnamon, nutmeg, cloves, cardamom, baking powder and salt. In a medium bowl, whisk together the butter, sugar, eggs and molasses until no clumps remain. Slowly whisk in the water and vanilla until smooth.

Add the entire bowl of wet ingredients into the dry. Stir with a flexible rubber spatula. Just before all the flour is mixed into the wet ingredients, add the chocolate chips. Stir gently until everything is fully incorporated; do not over-mix.

Pour the batter into the prepared dish and bake in the middle of the oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.

Cake will last, well-wrapped at room temperature, 4 to 5 days.

*Recipe adapted from the fabulous Joy the Baker

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