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Chocolate Gingerbread Bundt Cake




Source of Recipe


Interent


List of Ingredients




2 cups all-purpose flour
1 cup unsweetened cocoa
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
¼ teaspoon ground black pepper
1¾ cups granulated sugar
¾ cup butter or margarine (1½ sticks), softened
1 teaspoon vanilla extract
3 large eggs
1 cup light (mild) molasses
1 cup very hot water
1 cup mini chocolate chips
Confectioners’ sugar for garnish (optional)


Recipe



1. Preheat oven to 350°; grease 12-cup Bundt pan and dust lightly with flour.

2. In a bowl, combine flour, cocoa, ginger, baking soda, cinnamon, allspice, nutmeg, cloves, salt, and pepper; mix together and set aside.

3. In 4-cup measuring cup or bowl, stir molasses and hot water until blended.

4. In large mixer bowl, beat sugar, butter, and vanilla at medium speed until blended.

5. Increase speed to high and beat 3 minutes or until creamy, frequently scraping bowl with rubber spatula.

6. Reduce speed to medium; add eggs, 1 at a time, beating well after each addition.

7. Reduce speed to low; add small amount of flour mixture, then small amount of molasses mixture, mixing well after each addition, occasionally scraping bowl; continue alternately adding flour and molasses until all is well mixed.

8. Remove bowl from mixer and add chocolate chips, stirring by hand with spatula.

9. Pour batter into prepared pan.

10. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean.

11. Cool in pan on wire rack 20 minutes; loosen cake from pan and invert onto rack; cool completely before serving.

12. Sprinkle cooled cake with confectioners’ sugar before serving, if you like.