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    Chocolate Gingerbread Cake


    Source of Recipe


    Trudy who Adapted from Bon Appetit Magazine – December 2008

    List of Ingredients




    cups all purpose flour (10 oz)
    2 teaspoons baking soda
    1/2 teaspoon coarse kosher salt
    1 teaspoon ground cinnamon
    1 teaspoon ground cloves
    2 teaspoons ground ginger
    1-1/4 cup sugar
    1/2 cup dark molasses
    1/2 cup vegetable oil
    1/2 cup butter, softened
    3 large eggs
    1 cup hot coffee
    1/2 cup unsweetened cocoa powder
    *powdered sugar for dusting

    Recipe



    Preheat oven to 350 degrees. 

    In a small bowl, stir coffee and cocoa powder until smooth – set aside. 

    Cream butter, oil, and sugar until it is nice, white, and fluffy (it should look like whipped cream) for 3 minutes using a mixer. 

    Add ginger, cloves, salt, cinnamon, and baking soda. 

    Add eggs and molasses – mixing for a minute.

    Finally add flour and coffee/chocolate mixture and beat for a few minutes. 

    Stop the machine, scrape batter from all sides including the bottom and mix again for another minute.  

    Pour batter into a bundt pan which has been coated generously with non-stick spray. 

    Bake for 60 minutes.  Allow cake to cool

 

 

 

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