Chocolate Gingerbread Cake Recipe
Gingerbread chocolate cake is a delicious dessert to enjoy during the holiday season.
Servings: 8 servings
- 1 1/4 cups All Purpose Flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 8 tablespoons Vegetable Shortening Sticks
- 2/3 cup brown sugar
- 1/2 cup molasses
- 1 egg
- 1/2 teaspoon vanilla
- 2/3 cup boiling water
- 1 1/2 cups semisweet chocolate chips
PREHEAT the oven to 325. Grease a 9 inch springform pan or cake pan.
WHISK together the flour, cocoa powder, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg in a medium sized bowl and set aside.
BEAT together the shortening and brown sugar until light and fluffy in a large bowl or the bowl of a standard mixer.
ADD the molasses, egg, and vanilla, and mix until smooth. Add the dry ingredients in three additions, alternating with the boiling water. Gently fold in the chocolate chips.
POUR the batter into the prepared pan and bake 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Serving: 1serving | Calories: 534kcal | Carbohydrates: 70g | Protein: 6g | Fat: 27g | Saturated Fat: 11g | Trans Fat: 2g | Cholesterol: 22mg | Sodium: 276mg | Potassium: 690mg | Fiber: 5g | Sugar: 46g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 5mg