Sunday, September 21, 2008
It's that time again. Time for another Lori Longbotham recipe because as you all know by now, I'm addicted enough to her to write a poem about her brownies. This time around, I made something that is probably more traditionally served in November or December. I'm just not that traditional, I guess - or patient. Gingerbread is something I enjoy year round. All of the ingredients to make the cake are readily available 365 days a year, and my taste buds don't know the difference if it's December, April, or September, anyway.
To alleviate some of your first impression squirmishes as you glance over the recipe, do not be alarmed by the number of ingredients. Half of them are spices...spices you probably have in your pantry already. Stop your whining; it's a fantastic cake! :)
Chocolate Chip Gingerbread Cake
Recipe by Lori Longbotham in Luscious Chocolate Desserts
2 1/2 cups, plus 2 tablespoons all-purpose flour
1/2 cup natural cocoa powder, plus additional for dusting
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
One 12-ounce package miniature semisweet chocolate chips
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/4 cups sugar
1 teaspoon pure vanilla extract
2 large eggs
1 cup dark molasses
1 cup very hot water
Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter and flour a 10-cup Bundt pan.
Whisk together 2 1/2 cups of the flour, the 1/2 cup cocoa, baking soda, salt, ginger, cinnamon, allspice, cloves, nutmeg, and pepper in a medium bowl.
Toss the chocolate chips with the remaining 2 tablespoons flour in another medium bowl.
Beat the butter, sugar, and vanilla with an electric mixer on medium-high speed in a large deep bowl, occasionally scraping down the sides of the bowl with a rubber spatula, for about 3 minutes, until light and fluffy. Reduce the 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 a bowl. Reduce the mixer speed to low and add the flour mixture alternately with the molasses mixture in 3 batches, occasionally scraping down the sides of the bowl with a spatula and beating just until well blended. Fold in the chocolate chips.
Transfer the batter to the prepared pan. Bake for 55 to 60 minutes, until the cake begins to pull away from the sides of the pan and is firm to the touch. Cool the cake in the pan on a wire rack for 20 minutes. Invert the cake onto the rack and cool completely.
Serve, lightly dusted with cocoa, and cut into wedges.