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Chocolate SwirlGingerbread Cake with Chocolate Chip Accents
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Ingredients
6 ounces unsalted butter, at room temperature
1 1/2 cups water
1 cup molasses
1 teaspoon baking soda
2 1/2 cups flour
2 teaspoons ground ginger
1 1/4 teaspoons ground cinnamon
pinch of ground cloves
1 tablespoon baking powder
1/2 teaspoon salt
1 cup firmly packed light brown sugar
1 large egg
3 ounces semisweet chocolate
2 ounces bittersweet chocolate
Method
Mini chocolate chips to scatter into batter
Spray a 9-by-13-inch baking pan with butter-flavored spray, set aside. Preheat oven to 350 degrees.
Bring water to a boil in a small sauce pan, remove from heat and stir in molasses and baking soda. Set aside for about 10 minutes or until lukewarm.
Melt the chocolate in a double boiler and remove from heat.
In a medium bowl, stir together the flour, ginger, cinnamon, ground cloves, baking powder and salt and set aside.
Beat the butter and the sugar in a mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 2 minutes. While the mixer is running, add the egg and mix until fully absorbed, stopping to scrape the sides of the mixing bowl from time to time as needed. Turn mixer to low speed and alternate add the flour/spice mixture and the cooled molasses mixture, mixing until all ingredients are incorporated and there are no lumps in the batter.
Pour approximately ? of the batter into the melted chocolate and stir to mix.
Pour the remaining ginger batter into the prepared baking dish. Drop 8 spoonfuls of the chocolate batter on top of the ginger batter. Pull a spatula through the chocolate and ginger batter and swirl it around in a side-to-side motion. Sprinkle the mini chocolate chips on top of the batter.
Bake on middle rack of the oven for 30 to 35 minutes. To test doneness, insert a toothpick into the middle of the batter, when it comes out clean the cake is done. Let cake cool completely on a cooling rack in the pan before serving.
chef Robert Graf's recipe
By Linda A. Odum
For the Monitor
July 11. 2007 6:55AM
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