Chocolate Chip Gingerbread by Pamela McColl from her 2014 cookbook Twas The Night Before Christmas Cookbook

Posted by pamela mccoll on Saturday, December 7, 2013
Chocolate Chip Gingerbread

Preheat the oven to 350 F. Prepare a bundt pan with butter and a dusting of flour, shaking off any excess.
Make sure the oven rack is set in the middle.

In a medium size bowl -

Blend together  2 1/2 cups of all purpose flour, 1/c cup of natural cocoa powder, 1 tsp. baking soda, 1/2 tsp. salt, 1 1/2 tsp ginger powder, 1 tsp. cinnamon powder, 1/2 tsp. ground cloves, 1/4 tsp or a pinch of nutmeg powder, and a pinch of black pepper.

Shake one 12 oz. package of mini chocolate chips in 2 tbsp. of flour to dust.

Use a bowl that accompanies an electric mixer or suitable large bowl for beating. Put 3/4 c. of room temperature butter with 1 1/4 c. sugar and 1 tsp vanilla and mix together for a couple of minutes or when the ingredients are well mixed and appear fluffy.  Add 2 large eggs one at a one and beating in to the mixture at a lower speed.

 In a 4 c. heat proof glass bowl  whisk together 1 c. molasses with 1 cup boiling water.

On a low beating setting begin to add part of the flour mixture to the butter and egg mixture alternating with the addition of part of the the molasses water . Work back and forth between the flour and the molasses mixtures until everything has been incorporated into the butter and egg ingredients.

Now fold in the flour dusted chocolate chips to the mix.

Place the mixture into the butter and floured pan. Bake for one hour. The cake is done when firm to the touch.  This cake needs to cool for 30 minutes and then be
inverted and allow to come to room temperature before being served. 

To decorate you can add a dusting of cocoa or icing sugar or served plain.

Cuts into 10-12 servings.