Chocolate Gingerbread Cake

This is the dessert I brought to our church Christmas party this year.  I saw the recipe earlier and REALLY wanted to make it but since Tory's not a big fan of chocolate and I didn't really want to eat it all by myself, I figured the party would be a perfect time to make it and taste it.  It was sooo good!  I forgot to take a picture before we headed out the door so this is a picture of the last couple slices.  I made mine in a bundt cake pan but you can also make it in a couple loaf pans.  I also forgot to bring the whipped cream to the party.  That would just about make this perfect I'm sure.  I found the recipe on My Kitchen Cafe.  Check it out.  She's got much better photos.  If you still need a holiday dessert I would definitely suggest this one if you like gingerbread and chocolate!

Chocolate Gingerbread Cake

*Makes one bundt cake or two 8 1/2 X 4 1/2-inch loaves*


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.