Happy Sunday (breakfast?!)!
A little quick baking late yesterday–a very easy chocolate gingerbread cake. Spicy, chocolatey aroma, and not overly sweet.
Chocolate Gingerbread Cake
(adapted from Bon Appetit Magazine – December 2008)
Preheat oven to 350 degrees.
Prepare bundt pan–nonstick spray or butter and flour. (With a dark cake, I prefer to dust the buttered pan with unsweetened cocoa powder, so the light-colored flour doesn’t mar the appearance of the crust.)
1 cup hot coffee
1/2 cup unsweetened cocoa powder
1/2 cup butter, softened
1/2 cup vegetable oil
1-1/4 cup sugar
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon coarse kosher salt
1 teaspoon ground cinnamon
2 teaspoons baking soda
3 large eggs
1/2 cup dark molasses
2 cups all purpose flour (10 oz) (I used 1/2 cup whole wheat flour and 1-1/2 c white.)
*powdered sugar for dusting
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.
Scrape batter from all sides including the bottom and mix again for another minute.
Pour batter into a bundt pan.
Bake for 60 minutes. Allow cake to cool for 8 minutes before shaking the sides loose and inverting it onto a cake plate.
Dust cake with powdered sugar.
I think we’re sposta let the cake cool, but we didn’t! Sliced it with a bread knife. It was wonderful hot and the rest of the cake didn’t fall apart!
Also, I was not careful in my attribution, so one thousand apologies to the original source. We know it’s from Bon Appetit, but I don’t know who adapted it! Surely, I shall now go to publications hell.