I associate Gingerbread with Thanksgiving, Christmas, and the Fall/Winter season in general. That being said, I hate to miss posting a chocolate holiday recipe. So here's a recipe for Chocolate Gingerbread Cake. This is more of a coffee cake, and I've made it in both a loafpan and bundt pan. Recipe is adapted from McCormick's, the spice people. Gingerbread is, after all, a spice cake. As I've said before, the food product and association sites have some awesome recipes. You can always substitute your own spices and chocolate for taste variations. And If you're looking for Chocolate Gingerbread Cookies, have a look at last November's National Gingebread Day post.
A little Gingerbread History from Gone-ta-pott.com: The town of Market Drayton in Shropshire, UK is known as the "home of gingerbread," The first recorded mention of gingerbread being baked in the town dates back to 1793; however, it was probably made earlier as ginger was stocked in high street businesses from the 1640s. Gingerbread became widely available in the 1700s.
CHOCOLATE GINGERBREAD CAKE
Ingredients
2 1/2 cups flour
1/3 cup unsweetened DARK cocoa powder
1 tablespoon ground Ginger
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground Cinnamon
1/2 cup sweet butter, softened
1/2 cup firmly packed brown sugar
1 cup molasses
1 egg
1 cup boiling water
Directions
1. Preheat oven to 350°F. Mix flour, cocoa powder, ginger, baking powder, baking soda and cinnamon in medium bowl. Set aside.
2. Beat butter, sugar and molasses in large bowl with electric mixer on medium speed until well blended. Mix in egg. Add flour mixture alternately with water, stirring just until mixed. Pour into greased 9-inch square baking pan (or bundt pan)*
3. Bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Invert cake onto wire rack to cool completely.
Photo: McCormick's
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