Chocolate Gingerbread Cake

Talena's Kitchen

November 30, 2011

Cake is something that doesn't make an appearance here very often, mostly because there is so little to redeem it, as far as nutrients are concerned. As a "recovering sugar addict", I generally don't need to have any more temptation around the house.

However, when birthdays come along, I ask the guest of honour what special dessert they would like to have. More often than not, it is chocolate cake.

This year, I even snuck in some pumpkin to make it more nutritious.

Want the recipe?

I knew it! ;-D

Chocolate Gingerbread Cake

(Click to follow link to a PDF 4x6 recipe card.)

olive oil
1 c. butter, softened, divided
1 ¼ c. unpacked whole sugar
1/3 c. molasses
3 eggs
4 1-oz. squares semisweet chocolate
2 c. pureed cooked pumpkin (or 1 14-oz. can)
1 tsp. vanilla extract
1 tbsp. ground ginger
2 tsp. ground cinnamon
½ tsp. ground nutmeg
2 c. unbleached flour
2 tsp. baking soda
¼ tsp. sea salt, ground fine
icing sugar

Preheat oven to 375°F. Spray or brush a large Bundt pan with olive oil.
In large mixing bowl, cream ¾ cup butter and sugar. Mix in molasses and then add eggs one at a time, mixing well.
Melt remaining butter with chocolate; stir until smooth. Cool slightly. Blend chocolate mixture, pumpkin, and vanilla into the creamed mixture.
Combine flour, spices, baking soda and salt; add to the creamed mixture and mix well. Pour into a Bundt pan.
Bake for 45-55 minutes or until a toothpick inserted near the middle comes out clean. Cool in pan for 5-10 minutes before inverting on a cake plate and removing pan. Let cool completely, then dust with icing sugar; serve with a dollop of whipped cream or ice cream.

Note: For a more subtle flavour, the molasses can be left out and the sugar increased to 1 ½ cups.