Chocolate Chip Gingerbread Cake

I made a chocolate chip gingerbread cake for a Tilford family member’s birthday Saturday. Gingerbread cake with chocolate chips folded into the batter, finished with a small powdered-sugar glaze.

The recipe is below.

Chocolate Chip Gingerbread Cake

Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes | Servings: 12

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 3/4 cup packed brown sugar
• 2 large eggs, room temperature
• 3/4 cup molasses
• 3/4 cup hot water
• 1 1/2 cups semi-sweet chocolate chips, divided
• Powdered sugar, for dusting (optional)

Instructions

1. Preheat and prep. Preheat your oven to 350°F. Grease a 9x13-inch baking pan and lightly flour it, tapping out any excess.
2. Mix dry ingredients. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
3. Cream butter and sugar. In a large bowl, beat the softened butter and brown sugar together with a hand mixer or stand mixer on medium speed until light and fluffy, about 3 minutes.
4. Add eggs and molasses. Beat in the eggs one at a time, mixing well after each addition. Add the molasses and mix until fully combined. The batter may look slightly curdled — that’s normal.
5. Combine wet and dry. With the mixer on low, add the flour mixture in three additions, alternating with the hot water, beginning and ending with the flour mixture. Mix just until no streaks remain; do not overmix.
6. Fold in chocolate chips. Stir in 1 cup of the chocolate chips by hand, reserving the remaining 1/2 cup for topping.
7. Bake. Pour the batter into the prepared pan and spread evenly. Scatter the reserved chocolate chips over the top. Bake for 32–37 minutes, until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
8. Cool and serve. Allow the cake to cool in the pan for at least 15 minutes before slicing. Dust with powdered sugar just before serving if desired. Serve warm or at room temperature.

Nutrition (per serving)

Calories: 390 | Protein: 5g | Fat: 17g | Carbs: 56g | Fiber: 2g | Sodium: 220mg