RECIPES | Cakes
Chocolate Chip Gingerbread Cake Cake
A moist, richly spiced gingerbread cake with deep notes of molasses, warm ginger, cinnamon, and cloves, balanced by bittersweet chocolate and pieces of crystallized ginger throughout.
- Difficulty
- 2/3
- Working time
- 30 minutes
- Yield
- 12 servings
- ContainsRecipe contains
- Eggs, Milk
Ingredients
- 2 cups [300g]Unsifted all-purpose flour
- 1 tspBaking soda
- 2 tspGinger
- 1 tspCinnamon
- ¼ tspCloves
- ½ cup [113g] Unsalted butter, softened
- ¾ cup [150g] Brown sugar, firmly packed
- 3Large Eggs
- ½ cup [140g] Molasses
- 1 ⅓ cups [224g] 63% Cacao Extra Dark Chocolate Chips, divided
- 1 cup [242g]Buttermilk
- ½ cup [90g] Crystallized ginger, finely chopped
Method
- 1
Line the bottom of a 9x13x2-inch pan with parchment and grease generously. Preheat oven to 350ºF.
- 2
Combine dry ingredients in a medium bowl until uniform. Set aside.
- 3
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.
- 4
In a large mixer bowl, cream butter and brown sugar on medium speed until smooth.
- 5
Beat in eggs one at a time, stopping to scrape bowl after each addition.
- 6
On low speed, mix in the molasses, then the melted chocolate, stopping to scrape as needed.
- 7
Beginning and ending with the dry ingredients add half and mix on low speed.
- 8
With the mixer still on low gradually add all the buttermilk.
- 9
Add the rest of the dry ingredients, stopping to scrape the bowl as needed.
- 10
Mix in the ginger and ½ cup chips.
- 11
Spread evenly into prepared pan.
- 12
Sprinkle remaining ½ cup chips over top of cake.
- 13
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.
- 14
Cool on rack for 10 minutes.
- 15
Cake can be served warm or cool. If prepared in advance cover with foil or plastic wrap once completely cooled.
