Shelly's Recipe

CHOCOLATE GINGERBREAD CAKE

Category: Cakes

2 1/2 cups plus 2 tablespoons all purpose flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground black pepper
3/4 cup butter at room temperature
1 1/4 cups sugar
1 tsp vanilla extract
2 large eggs
1 cup dark molasses
1 cup very hot water
1 (12 oz) pkg mini semi-sweet chocolate chips

Preheat oven to 350. Grease and flour a 10-cup bundt pan or two loaf pans.

Whisk together 2 1/2 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.