CHOCOLATE CHIP GINGERBREAD CAKE
Source of Recipe
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List of Ingredients
2 1/2 cups, plus 2 tablespoons all-purpose flour
1/2 cup natural cocoa powder, plus additional for dusting
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1 (12-ounce) package semisweet chocolate chips
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/4 cups sugar
1 teaspoon vanilla
2 large eggs
1 cup dark molasses
1 cup very hot water
Position a rack in middle of oven. Butter and flour a 10-cup Bundt pan.
Whisk together 2 1/2 cups flour, 1/2 cup cocoa, baking soda, salt, ginger, cinnamon, allspice, cloves, nutmeg and pepper in a medium bowl.
Toss chocolate chips with remaining 2 tablespoons flour in another medium bowl.
Beat butter, sugar and vanilla with an electric mixer on medium-high speed in a large deep bowl, occasionally scraping down sides of bowl with a rubber spatula, for about 3 minutes, until light and fluffy. Reduce speed to medium and add eggs one at a time, beating well after each addition.
Whisk together molasses and hot water in a 4-cup glass measure or a bowl. Reduce mixer speed to low and add flour mixture alternately with molasses mixture in 3 batches, occasionally scraping down sides of bowl with spatula and beating just until well blended. Fold in chocolate chips.
Turn batter in to prepared pan. Bake in preheated 350-degree oven 55 to 60 minutes, until cake begins to pull away from sides of pan and is firm to the touch. Cool cake in pan on a wire rack 20 minutes. Invert cake onto rack and cool completely.
Serve, lightly dusted with cocoa, and cut into wedges. Makes 12 servings.
Recipe
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