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Chocolate Chip Gingerbread Cake
Chocolate Chip Gingerbread Cake
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Prep Time:
30 minutes
Total Time:
1 hour 45 minutes
Spice up gingerbread cake with chocolate chips for a festive twist. Serve with creamy cream cheese frosting.
Ingredients:
  • 2 1/4 cups Gold Medal™ all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom (seeds from about 4 whole pods)
  • 1/2 teaspoon ground nutmeg (grated fresh nutmeg)
  • 1/2 teaspoon finely ground black pepper
  • 1/4 teaspoon ground cloves (about 3 whole cloves)
  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 2 tablespoons grated gingerroot
  • 1/2 cup molasses
  • 1/2 cup milk
  • 2 teaspoons vanilla
  • 3/4 cup chopped chocolate or chips
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon vanilla
  • 1 1/4 cups powdered sugar
  • 2 to 4 tablespoons miniature chocolate chips
Instructions:
  • Preheat the oven to 350°F. Line an 8-inch square pan with parchment paper and be sure to grease the paper well, paying extra attention to the corners.
  • If using whole spices, grind them. In a small bowl, mix together flour, baking powder, salt, ginger, cinnamon, cardamom, nutmeg, pepper, and cloves; set aside.
  • In a stand electric mixer bowl or a large bowl with a hand-held electric mixer, cream together 1/2 cup of butter until smooth. Add brown sugar and grated gingerroot, and beat for about 3 minutes until the mixture is fluffy. Remember to scrape down the sides and bottom of the bowl. Mix in molasses, then add eggs one at a time, making sure each egg is fully combined before adding the next one. Don't worry if the batter looks curdled at this stage.
  • Carefully incorporate half of the flour mixture into the batter, followed by the milk and 2 teaspoons of vanilla. Gently fold in the rest of the flour mixture until fully incorporated. Lastly, fold in the chocolate chips and transfer the batter into the pan, smoothing the top.
  • Bake in the center of the oven for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. Then, allow the baked item to cool completely on a cooling rack for about 45 to 60 minutes.
  • For the frosting, use an electric mixer to beat 1/4 cup of butter and cream cheese in a medium bowl on medium speed until smooth. Mix in 1 teaspoon of vanilla. Slowly add powdered sugar until fluffy. Spread the frosting over the cooled cake and sprinkle with miniature chocolate chips.

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