Chocolate Chip Gingerbread Cake
- 2 1/2 cups plus 2 Tbs. all-purpose flour
- 1/2 cup natural cocoa powder, plus more
- 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
- 1 1/4 cups sugar
- 1 tsp. vanilla extract
- 2 eggs
- 1 cup dark molasses
- 1 cup very hot water
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.