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Ingredients
| all-purpose flour (unsifted): 2 1/2 cups |
| unsweetened cocoa powder (sifted): 1/3 cup |
| baking powder: 2 tsp |
| ground ginger: 2 tsp |
| baking soda: 1 tsp |
| ground cinnamon: 1 tsp |
| salted butter: 1/2 cup (softened) |
| light brown sugar (packed): 1/2 cup (firmly packed) |
| molasses: 1 cup |
| eggs: 1 |
| water: 1 cup (boiling) |
| milk chocolate chips: 1 cup |
| salted butter: 3 Tbl (melted) |
| powdered sugar (unsifted): 2 1/4 cups |
| water: 3 Tbl |
| vanilla extract: 1 1/2 tsp |
Chocolate Chip Gingerbread
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
40 min -
Servings
1 serving(s)
Tags
- Preheat oven to 350°F.
- Grease and flour a 10 cup bundt pan.
- Sieve together flour, cocoa, baking powder, ginger, baking soda and cinnamon in a medium bowl; set aside.
- Cream butter, sugar and molasses in large bowl with electric mixer on medium speed until smooth.
- Beat in egg.
- Add flour mixture alternately with water, stirring just until blended.
- Stir in chips.
- Pour into prepared pan
- Bake 40 minutes or until toothpick inserted near center comes out clean.
- Cool in pan 15 minutes.
- Invert cake onto wire rack and let cool completely.
- Meanwhile prepare vanilla butter glaze by mixing all ingredients until well blended and smooth.
- Let stand for 5 minutes.
- Spoon over completely cooled cake.