Receta Last-minute chocolate gingerbread cake
Last-minute chocolate gingerbread cake
From the pantry, you'll need: all-purpose unbleached flour, unsweetened cocoa powder, powdered ginger, cinnamon, baking powder, baking soda, butter, light brown sugar, molasses, egg, confectioners sugar, baking spray.
Recipe from the McCormick web site, with very slight alterations. Serves 12.
Ingredients
- 2-1/2 cups all-purpose unbleached flour
- 1/3 cup unsweetened cocoa powder
- 1 Tbsp powdered ginger
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 cup (1 stick) butter, softened to room temperature
- 1/2 cup firmly packed light (or dark) brown sugar
- 1 cup molasses
- 1 large egg
- 1 cup boiling water
- Confectioners sugar, for dusting
- Baking spray (Baker's Joy, or PAM with flour)
Directions
Preheat oven to 350°F. Spray a 9-inch square baking pan with baking spray, and set aside.
In a large mixing bowl, whisk together the flour, cocoa powder, ginger, baking powder, baking soda and cinnamon.
In the bowl of a Kitchenaid-type stand mixer, beat together on medium speed the butter, sugar and molasses, until the ingredients are well blended. Stir in the egg.
Then, with the mixer on lowest speed, add the flour mixture alternately with the hot water, stirring just until everything is combined. Pour the batter into the prepared baking pan.
Bake 40 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan on a wire rack for 10 minutes; then invert the cake directly onto the rack, and cool completely.
Before serving, sprinkle the cake with confectioners sugar. Or, top individual servings with vanilla ice cream.