Recipe for Chocolate Gingerbread Cake – the perfect quick and no-fuss treat for guests or family
2-1/2 cups all-purpose unbleached flour
1/3 cup unsweetened cocoa powder
1 Tbsp powdered ginger
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 cup butter, softened to room temperature
1/2 cup firmly packed light (or dark) brown sugar
1 cup molasses
1 large egg
1 cup boiling water
Confectioners sugar, for dusting
Baking spray (Baker’s Joy, or PAM with flour)
Preheat oven to 350F/180C Spray a 9-inch square baking pan with baking spray, and set aside.
In a large mixing bowl, whisk together the flour, cocoa powder, ginger, baking powder, baking soda and cinnamon.
In the bowl of a Kitchenaid-type stand mixer, beat together on medium speed the butter, sugar and molasses, until the ingredients are well blended. Stir in the egg.
Then, with the mixer on lowest speed, add the flour mixture alternately with the hot water, stirring just until everything is combined. Pour the batter into the prepared baking pan.
Bake 40 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan on a wire rack for 10 minutes; then invert the cake directly onto the rack, and cool completely.
Before serving, sprinkle the cake with confectioners sugar. Or, top individual servings with vanilla ice cream.
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.