Chocolate Chunk Gingerbread Cake Wednesday, December 18 2013
This is a chocolate-y twist on a holiday classic, it holds great overnight so it can make holiday planning a breeze.
2 1/2 cups of all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons organic ginger ground
1/2 teaspoon organic allspice ground
1/4 teaspoon organic cinnamon ground
1/4 teaspoon organic clove ground
12 tablespoons (1 1/2 sticks) unsalted butter
1 1/4 cup sugar
1 teaspoon organic vanilla extract
1 cup hot water
1 cup molasses
2 tins of organic Honeybush Caramel 60% Dark Chocolate, chopped roughly
Preheat oven to 350 and butter your loaf pan. Dust the loaf pan in flour and set aside.
In a mixing bowl blend together flour, cocoa powder, baking soda, cinnamon, ginger, allspice, clove and salt.
In a stand mixer, cream together butter, sugar and vanilla. When the texture becomes light and fluffy, add eggs one at a time. Scrape the bowl frequently to ensure a consistent texture.
In a large glass or pitcher, slowly add hot water to the molasses and stir to combine the two.
On a low speed slowly alternate adding the flour mixture and the molasses mixture to the butter mixture. Stop and scrape frequently. Add chopped chocolate. Once combined beat on high for about 30 seconds to combine all the ingredients.
Pour mixture into the loaf pan and bake for 50-60 minutes.