Chocolate Gingerbread Bundt Cake

For the cake:
1/2 cup (1 stick) unsalted butter, softened
1/2 cup dark molasses
3/4 cup dark brown sugar
2 large eggs, whisked lightly
1/4 cup whole milk
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup semisweet chocolate chips 

For the glaze:

1 cup confectioners sugar, sifted
4 1/2 tablespoons heavy cream
1/4 teaspoon pure vanilla extract

Preheat the oven to 325ºF degrees. Grease and flour a 9-inch bundt pan with butter or cooking spray and set aside.

Combine the butter, molasses, dark brown sugar and 1/4 cup water in a medium saucepan over medium-low heat. Cook, whisking constantly, until the butter has melted, then pour the mixture into a large bowl and let it cool for 10 minutes.

Once cooled, whisk the eggs and milk into the molasses mixture.

Sift together the flour, cocoa powder, baking soda, salt, ground ginger, cinnamon, allspice and nutmeg into a medium bowl. Gently fold the flour mixture into the molasses mixture, stirring just until combined, and then stir in the chocolate chips. Pour the batter into the prepared pan. (See Kelly's Notes.) Bake the cake for about 30 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool fully while still in the bundt pan.

Make the glaze by whisking together the sifted confectioners sugar, heavy cream and vanilla extract until smooth.  Once the cake has fully cooled, invert it onto a serving platter, drizzle with the glaze and serve.

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