Lunch With Loni

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Chocolate Chip Gingerbread Cake October 14, 2013

Filed under: Uncategorized — lonislens @ 11:42 am

I now know what to bring to any holiday party I may be invited to.  This is something a little “different” than the pumpkin pie, apple pie or regular gingerbread you may see.  Since I’m not a huge fan of frosting, bundt cakes are perfect.  Sure, you could put a glaze on this.  But it doesn’t need it.  It can be prettied up with some confectioner’s sugar or a dusting of cocoa powder/cinnamon on top.  If you leave it just as it is, though, you’re not going to go wrong.  Please, though, do not put anything but GOOD cocoa powder and chocolate chips in it.  I’ve made the mistake of straying from my trusted Ghirardelli every so often, and I’m always disappointed.  I digress; the point is that I have made this twice in the past three weeks which means you need to at least try it once!  The first time I made it I brought it to work and some people said they almost didn’t try it because the combination sounded odd, but then they wound up asking me for the recipe because they liked it so much.

Original Recipe Located At: http://www.williams-sonoma.com/recipe/chocolate-chip-gingerbread-cake.html

Chocolate Chip Gingerbread Cake

Ingredients

  • 2 1/2 cups plus 2 Tbs. all-purpose flour
  • 1/2 cup natural cocoa powder, plus more   for dusting
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground allspice
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. freshly ground pepper
  • 1 package (12 oz.) miniature
    semisweet chocolate chips
  • 12 Tbs. (1 1/2 sticks) unsalted butter, at   room temperature
  • 1 1/4 cups sugar
  • 1 tsp. vanilla extract
  • 2 eggs
  • 1 cup dark molasses
  • 1 cup very hot water

Directions

Position a rack in the middle of an oven and preheat to 350°F. 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 Tbs. 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.

If you make bundt cakes frequently, I recommend picking up a silicone bundt pan.  Actually, if you make them infrequently because you’re afraid it won’t turn out well, then pick up a silicone bundt pan.  I LOVE mine.
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