"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chocolate Chip Gingerbread Cake Recipe

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This recipe for Chocolate Chip Gingerbread Cake, by , is from The Heinrichs Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brian and Jaclyn Heinrichs
Added: Monday, July 20, 2009


2 1/2 cups and 2 Tbsp flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground fresh ginger
1 tsp cinnamon
1/2 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground pepper
12 oz chocolate chunk
1 1/4 cup sugar
1 tsp pure vanilla
2 eggs
1 cup dark molasses
1 cup very hot water
3/4 cup unsalted butter, at room temperature

In a bowl whisk together 2 1/2 cups flour, 1/2 cup cocoa, baking soda, salt and spices. In another bowl toss the chocolate chips and the 2 Tbsp flour. Beat butter, sugar and vanilla on medium speed until light and fluffy, occasionally scraping down sides of bowl with rubber spatula. Reduce speed to medium and add eggs one at a time, beating well after each addition. In glass bowl, whisk together molasses and hot water. Reduce mixer speed to low and add the flour mixture alternately with the molasses mixtures in three batches. Beat each addition just until blended. Fold in chocolate chips. Transfer batter to prepared bundt or loaf pan. Bake at 350 until the cake begins to pull away from the sides of the pan and is firm to touch, about 50 to 60 minutes. Let cake cool for 20 to 30 minutes. Invert cake and let cool completely. Serve with dollop of whip cream lightly dusted with cocoa powder.




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