November 11, 2012

45/52 Chocolate Chip Gingerbread Cake

I was looking for a cornbread recipe and ended up with this one.
I hope you don't mind.

Chocolate Chip Gingerbread Cake
Adapted from Williams Sonoma 

380 g (2 1/2 cups) flour plus 2 tablespoons
65 g (1/2 cup) cocoa powder, unsweetened
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground pepper
340 g (12 oz.) chocolate chips
170 g (1 1/2 sticks) butter, at room temperature
240 g (1 1/4 cups) sugar
1 teaspoon vanilla extract
2 eggs
240 ml (1 cup) dark molasses
240 ml (1 cup) very hot water
  • Preheat oven to 175°C (350°F).
  • Combine flour, cocoa, baking soda, salt, and spices in a bowl.
  • In a small bowl, combine the chocolate chips with the 2 tablespoons flour.
  • Beat together the butter, sugar, and vanilla until light and fluffy. Add the eggs one at a time.
  • Whisk together the molasses and hot water. Add to the butter mix, alternating with the flour mix. Fold in the chocolate chips.
  • Pour batter into prepared pan (Bundt or brownie). Bake for 55 to 60 minutes. Let cool completely.
My modifications:
No allspice. And a bit less chocolate chips (270 g instead of 340 g).
About the molasses: I am sure that you could substitute them with honey. I assume that it would give the cake an even more authentic gingerbread taste.

The taste:
Chocolate and Christmas is always a good combination. This cake is no exception. 

What is your favorite Christmas cake?

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