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| Chocolate Chip Gingerbread Cake |
Hits: 2 |
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| Date Added: |
November 20, 2008 |
| Calories: |
268 |
| Serves: |
12 |
| Prep. Time: |
0:00 |
| Category: |
Cakes / Pies / Pastries, Desserts / Sweets, Copy Cat / Restaurant |
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| Ingredients: |
2 1/2 cups all-purpose flour
2 tablespoons all-purpose flour
1/2 cup natural cocoa powder
more for dusting
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon 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
1 package miniature semisweet chocolate chips -
12 tablespoons unsalted butter - (1 1/2 sticks)
1 1/4 cups sugar
1 teaspoon vanilla extract
2 large eggs
1 cup dark molasses
1 cup very hot water
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| Directions: one line for each direction. When saved the lines will be numbered. |
- Position a rack in the middle of an oven and preheat to 350 degrees. Butter and flour a 10-cup Bundt pan.
- In a bowl, whisk together the 2 1/2 cups flour, the 1/2 cup cocoa powder, the baking soda, salt, ginger, cinnamon, allspice, cloves, nutmeg and pepper.
- In another bowl, toss the chocolate chips with the 2 tablespoons flour.
- In the bowl of an electric mixer, beat together the butter, sugar and vanilla on medium-high speed until light and fluffy, about 3 minutes, occasionally scraping down the sides of the bowl with a rubber spatula. Reduce the speed to medium and add the eggs one at a time, beating well after each addition.
- In a 4-cup glass measure or a bowl, whisk together the molasses and hot water. 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 the spatula and beating just until well blended. Fold in the chocolate chips.
- Transfer the batter to the prepared pan. Bake until the cake begins to pull away from the sides of the pan and is firm to the touch, 55 to 60 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 20 minutes. Invert the cake onto the rack and let cool completely.
- To serve, lightly dust the cake with cocoa powder and cut into wedges.
- This recipe yields 12 servings.
- Comments: The lovely Rosanne Toroian at Good Housekeeping magazine devised this gingerbread cake, and author Lori Longbotham thought it was the best one she had ever tasted. But, of course, she decided to add some chocolate chips. Don't be intimidated - it may look like lots of ingredients, but it's mostly spices that can be measured very quickly. Make sure to use natural cocoa powder.
Notes:
Recipe adapted from Luscious Chocolate Desserts, by Lori Longbotham (Chronicle Books, 2004) |
| Nutrition Facts |
| Servings Per Recipe: 12 |
| Amount Per Serving |
| Calories: 268 |
Calories from Fat 3.9% |
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| Total Fat |
1g |
| Cholesterol |
35mg |
| Sodium |
217mg |
| Carbohydrate |
61g |
| Dietary Fiber |
1g |
| Protein |
4g |
| Points 6 |
| Exchanges: 1 1/2 Grain(Starch) |
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| Rating: () |
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Added On: November 20, 2008 |
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| * Williams-Sonoma at http://www.williams-sonoma.com |
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