CHOCOLATE CHIP GINGERBREAD CAKE
Complete your holiday meal with a light cake made with winter season favorites--chocolate and ginger. Serve with our Elegant Dessert Sauce or whipped cream if desired. The cake and dessert sauce can be made in advance. Get the recipe for
Ingredients
2 cups [300g] unsifted all-purpose flour
1 teaspoon baking soda
2 teaspoon ginger
1 teaspoon cinnamon
¼ teaspoon cloves
½ cup [113g] unsalted butter, softened
¾ cup [150g] brown sugar, firmly packed
3 large eggs
½ cup [140g] molasses
1 ⅓ cups [224g] Collection Etienne 63% Cacao Extra Dark Chocolate Chips, divided
1 cup [242g] buttermilk
½ cup [90g] crystallized ginger, finely chopped
Directions
Line the bottom of a 9x13x2-inch pan with parchment and grease generously. Preheat oven to 350ºF.
Combine dry ingredients in a medium bowl until uniform. Set aside.
Melt ⅓ cup (2 oz) of the chocolate chips in a small microwave safe bowl at medium power (50% or level 5) for 2-2 ½ minutes, stirring well after 1 minute initially, then at 30 second intervals until smooth. Set aside.
In a large mixer bowl, cream butter and brown sugar on medium speed until smooth. Beat in eggs one at a time, stopping to scrape bowl after each addition. On low speed mix in the molasses then the melted chocolate, stopping to scrape as needed. Beginning and ending with the dry ingredients add half and mix on low speed. With the mixer still on low gradually add all the buttermilk. Add the rest of the dry ingredients, stopping to scrape the bowl as needed. Mix in the ginger and ½ cup chips. Spread evenly into prepared pan. Sprinkle remaining ½ cup chips over top of cake.
Bake about 35 minutes until cake shrinks away from sides and springs back when lightly touched. A tooth pick inserted in the center tests clean. Cool on rack for 10 minutes. Cake can be served warm or cool. If prepared in advance cover with foil or plastic wrap once completely cooled.
