Chocolate Chip Gingerbread Cake

Name: Chocolate Chip Gingerbread Cake
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 1/2 cups plus 2 Tbs. all-purpose flour; 1/2 cup natural cocoa powder, plus more <br> for dusting; 1 tsp. baking soda; 1/2 tsp. salt; 1 1/2 tsp. ground ginger; 1 tsp. ground cinnamon; 1/2 tsp. ground allspice; 1/4 tsp. ground cloves; 1/4 tsp. ground nutmeg; 1/4 tsp. freshly ground pepper; 1 package (12 oz.) miniature <br> semisweet chocolate chips; 12 Tbs. (1 1/2 sticks) unsalted butter, at <br> room temperature; 1 1/4 cups sugar; 1 tsp. vanilla extract; 2 eggs; 1 cup dark molasses; 1 cup very hot water

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The lovely Rosanne Toroian at Good Housekeeping magazine devised this gingerbread cake, and author Lori Longbotham thought it was the best one she had ever tasted. But, of course, she decided to add some chocolate chips. Don't be intimidated—it may look like lots of ingredients, but it's mostly spices that can be measured very quickly. Make sure to use natural cocoa powder.

Prep Time 15 minutes

Cook Time 55 minutes

Servings 12

Serves 12.

Ingredients

2 1/2 cups plus 2 Tbs. all-purpose flour
1/2 cup natural cocoa powder, plus more for dusting
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 tsp. freshly ground pepper
1 package (12 oz.) miniature semisweet chocolate chips
12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
1 1/4 cups sugar
1 tsp. vanilla extract
2 eggs
1 cup dark molasses
1 cup very hot water

Directions

Position a rack in the middle of an oven and preheat to 350°F. Butter and flour a 10-cup Bundt® pan.

In a bowl, whisk together the 2 1/2 cups flour, the 1/2 cup cocoa powder, the baking soda, salt, ginger, cinnamon, allspice, cloves, nutmeg and pepper.

In another bowl, toss the chocolate chips with the 2 Tbs. flour.

In the bowl of an electric mixer, beat together the butter, sugar and vanilla on medium-high speed until light and fluffy, about 3 minutes, occasionally scraping down the sides of the bowl with a rubber spatula. Reduce the speed to medium and add the eggs one at a time, beating well after each addition.

In a 4-cup glass measure or a bowl, whisk together the molasses and hot water. Reduce the mixer speed to low and add the flour mixture alternately with the molasses mixture in 3 batches, occasionally scraping down the sides of the bowl with the spatula and beating just until well blended. Fold in the chocolate chips.

Transfer the batter to the prepared pan. Bake until the cake begins to pull away from the sides of the pan and is firm to the touch, 55 to 60 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 20 minutes. Invert the cake onto the rack and let cool completely.

To serve, lightly dust the cake with cocoa powder and cut into wedges.

Serves 12.

Adapted from Luscious Chocolate Desserts, by Lori Longbotham (Chronicle Books, 2004).

Rated 5 out of 5 by McDStewart from A Tradition This fabulous cake has become a family tradition. It appears at Thanksgiving and Christmas and has made a surprise appearance at family get togethers during the summer. So unexpectedly spicy and not too sweet. Always receives raves. I cannot praise it enough. Use good quality cocoa and dark chocolate chips.

Date published: 2015-11-25

Rated 5 out of 5 by Mxm242 from Delicious with coffee I used half the chocolate chips and it came out great. I couldn't wait until it cooled so the slices didn't cut very clean but it didn't last long enough to matter.

Date published: 2014-01-19