Adapted from Bon Appetit Magazine - December 2008 A wonderful chocolate gingerbread cake, perfect for the holidays.
Ingredients
1 cup hot coffee
½ cup unsweetened cocoa powder
1 ¼ cups sugar
½ cup unsalted butter, softened
½ cup vegetable or canola oil
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon cloves
1 teaspoon cinnamon
½ teaspoon kosher salt
3 large eggs, room temperature
½ cup dark molasses
2 cups all-purpose flour (9oz)
¼ cup powdered sugar
Instructions
Preheat oven to 350 degrees.
In a small bowl, stir the coffee and cocoa powder until smooth - set aside.
Cream the sugar, butter, and oil until it is nice, white, and fluffy (it should look like whipped cream) for 3 minutes using a mixer.
Mix in the baking soda, ginger, cloves, cinnamon, and salt.
Mix in the eggs one at a time, making sure each one is incorporated well before adding the next.
Mix in the molasses, mixing for a minute.
At a low speed, add the flour one cup at a time alternatively with the coffee/chocolate mixture. Don’t forget to scrape the batter from all sides including the bottom and mix again for another minute.
Spray a bundt pan generously with non-stick spray (baker’s spray works best).
Bake the cake for 50-60 minutes until done. To test the cake, stick a toothpick in the center of the cake. If it comes out clean pull the cake out of the oven. If any raw batter comes up on the stick, bake for an additional 10 minutes.
Allow the cake to cool for 8-10 minutes before shaking the sides loose and inverting it onto a cake plate. Allow the cake to cool completely before dusting with powdered sugar.
Tip: Bake this cake a day ahead and store the cooled cake in the refrigerator or cold garage covered in plastic wrap. Pull the cake out before serving and dust with powdered sugar. This gives the cake time to set up and any hard outside edges to soften.
Recipe by Savory Sweet Life at https://savorysweetlife.com/chocolate-gingerbread-cake-recipe/