I am a self-proclaimed chocoaholic. But even in my addicted state, I have never thought to combine gingerbread with chocolate.
Boy, have I been missing out! This chocolate chip gingerbread cake is fantastic (obviously, since I wouldn’t be including it in Sugar Rush if it wasn’t top notch!).
The ingredient list may look overwhelming but don’t worry, it is mostly made up of bits and pieces of spices and it comes together very quickly.
The finished cake is unbelievably moist and the flavors, while complex and varied, come together perfectly to blend with the chocolate.
My first bite, my mouth was assailed with different pleasures: divine chocolate, a hint of spice, and little pockets of melted, sweet chocolate chips.
This cake is absolutely mouthwatering topped with sweetened whipped cream – a perfect compliment to the dark and decadent warmth of the cake. The flavors all combined together practically scream CHRISTMAS.
Chocolate Chip Gingerbread Cake
- 2 ½ cups plus 2 tablespoons all purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground black pepper
- ¾ cup butter at room temperature
- 1 ¼ cups sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup dark molasses
- 1 cup very hot water
- One 12-ounce package mini semisweet chocolate chips
- Preheat oven to 350 degrees. Grease and flour a 10-cup bundt pan or two loaf pans (8 1/2 X 4 1/2 inch).
- Whisk together 2 ½ cups flour cocoa and all remaining spices and soda.
- Toss chocolate chips with remaining 2 tablespoons flour in another bowl.
- Beat butter, sugar, and vanilla on medium-high speed in a large, deep bowl, occasionally scraping down sides of bowl, until light and fluffy. Reduce speed to medium and add the eggs one at a time, beating well after each addition.
- Whisk together the molasses and hot water in a 4-cup glass measure or bowl. Reduce mixer speed to low and add flour mixture alternately with the molasses mixture in 3 batches. Fold in chocolate chips.
- Transfer batter to prepared pan. Bake for 50-55 minutes until cake begins to pull away from sides of pan and is firm to the touch but not overbaked and dry. Cool in pan for 20 minutes. Invert and cool completely. Serve, lightly dusted with cocoa powder and/or with sweetened whipped cream.
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Recipe Source: adapted from Luscious Chocolate Desserts