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Chocolate Chip Gingerbread Cake

Yield: 16 Servings (10-cup bundt pan or 2 loaf pans)
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes

Ingredients

  • 2 ½ cups plus 2 tablespoons all purpose flour
  • ½ cup (43 g) 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 (170 g) butter, at room temperature
  • 1 ¼ cups (265 g) sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup dark molasses
  • 1 cup very hot water
  • 1 (12-ounce) package (340 g) mini semisweet chocolate chips

Instructions 

  • 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.