Dana Treat – Treat Yourself

Chocolate Gingerbread Bundt Cake

Posted December 16, 2009

Chocolate Gingerbread
Adapted from Martha Stewart
Serves 10-14

8 tbsp. (1 stick) unsalted butter, melted
1/2 cup unsweetened cocoa powder, plus more for pan
1 1/2 cups flour
2 tsp. ground ginger
2 tsp. pumpkin pie spice
1 tsp. baking soda
1 cup packed dark brown sugar
1/2 cup unsulfured molasses
2 large eggs
1/2 cup sour cream
1 cup semisweet chocolate chips
Powdered sugar for dusting

1.  Preheat the oven to 350°F.  Using Crisco, grease a 12-cup bundt pan.  Sprinkle with cocoa powder and make sure pan is even coated.  Dump out excess.  In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, , and baking soda.  Set aside.

2.  In a large bowl, whisk together butter, brown sugar, molasses, eggs, and sour cream until smooth.  Add flour mixture; stir just until moistened (do not overmix).  Stir in chocolate chips.  Transfer batter to prepared pan; smooth top.

3.  Bake until a toothpick inserted in center comes out clean, 35-40 minutes.  Transfer to a wire rack and let sit for 15 minutes.  Run a thin knife all around the outside and inside part of the pan that sticks up.  Using your oven mitts, give the cake a firm little toss in the air.  It will become clear what part of the cake is still stuck to the pan so go over that part again with your knife.  Give it another toss.  If it all seems free and clear, carefully turn the cake out onto a cooling rack.  Allow to cool completely.  Sift powdered sugar over top, if desired.

(DT: In my experience, this type of cake freezes beautifully.  I didn’t try it with this one in particular but I wouldn’t hesitate to do so next time I make it.  Just wrap it really well in foil and put it inside a plastic bag (the type found in the produce section of grocery stores is perfect for this job.)  I think it’s safe to freeze for up to a month.  Thaw at room temperature.)

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