Chocolate Gingerbread Toffee Cake
What you need:
For the cake:
- 3 large eggs
- 8 oz. sour cream
- 2 cups light brown sugar
- 1/2 cup vegetable oil
- 2 tsp. vanilla extract
- 1 1/2 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1 tsp. ground allspice
- 1/2 tsp. salt
- 1/4 tsp. ground nutmeg
- 1 1/2 cups semisweet chocolate chips
- 2 1/2 cups all-purpose flour
- 1 cup water
- 1/2 cup molasses
- 1 tsp. baking soda
For the topping:
- 8 oz. tub Cool Whip
- 1 tsp. ground ginger
- 1/2 cup toffee bits
- 1/2 cup mini semisweet chocolate chips
Directions:
- For the cake: in a large bowl, mix together eggs, sour cream, brown sugar, oil, vanilla, ginger, cinnamon, allspice, salt, and nutmeg.
- In a microwave-safe bowl, melt chocolate chips in 20 second increments until completely melted and smooth. Let sit for a few minutes to cool.
- Add to bowl and whisk to combine.
- Add half the flour and stir.
- In a glass measuring cup, heat water for 1 minute in the microwave until hot but not boiling. Add molasses and baking soda and stir.
- Add molasses mixture to batter and stir.
- Then add remaining flour and stir until combined.
- Pour into a greased, aluminum-foil lined 9x13-inch baking dish.
- Bake in a preheated 350 degree oven for 48 to 56 minutes or until a toothpick inserted into the middle comes out clean or with only a little bit of moist crumbs. Allow to cool completely.
- For the topping: mix together Cool Whip and ginger by folding gently.
- Spread gingered Cool Whip on the cooled cake and top with toffee bits and mini chocolate chips.
- Store leftovers in the refrigerator.
Recipe from Averie Cooks
Posted on Fantastical Sharing of Recipes