Gingerbread cake with coffee and chocolate is birthday-perfect
April 21st, 2012 by Bridget Oland
I love baking birthday cakes especially when I have a rainy Saturday afternoon free to bake. Too wet to enjoy work in the garden. Too wet to get the kids out for a long walk in the woods. Just wet enough for an afternoon in the kitchen.
And not just any baking…it was my husband`s birthday. Cake challenge extraordinaire.
He`s not big on sweets so I search out not-too-sweet cakes that taste wholesome and earthy.
No frosting required, just a pretty dusting of icing sugar. But festive enough that the kids can tell, even without the candles, that this is indeed a birthday cake.
I found this recipe for gingerbread cake with coffee and chocolate on epiucurious.com and it fit my husband’s criteria… dense, spicy, not too sweet. Plus it was everything I ever wanted in a cake…molasses, coffee and chocolate. A lovely marriage, you might say.
My brother ate four pieces. My mom ate two. I lost count with Quincy. Guy ate one piece, but that’s like two thumbs up from him.
It’s raining again today so I think I’ll bake another…
Gingerbread cake with coffee and chocolate
- 2 cups flour
- 2 tsp. baking soda
- 1 tsp. coarse kosher salt
- 1 tsp ground cinnamon
- 1 tsp. ground cloves
- 1 tsp. ground ginger
- 1 cup sugar
- 1 cup Crosby’s Fancy Molasses
- 1 cup olive oil or canola oil
- 3 large eggs
- 1 cup freshly brewed coffee (strong and hot)
- 1 cup chopped bittersweet chocolate (5 to 6 ounces)
- 1/4 cup chopped crystallized ginger (optional)
Coffee whipped cream:
- 1 cup chilled whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon instant coffee
- Preheat oven to 350°F. Generously grease and flour a large tube or bundt pan.
- Whisk 2 cups flour and next 5 ingredients in medium bowl to blend.
- In a large bowl combine sugar, molasses, oil, and eggs; whisk until well blended.
- Add dry ingredients and stir to blend.
- Add chocolate to coffee and add to mixture (there will be a few lumps of chocolate left).
- Pour batter into pan. It’s a thin batter so don’t panic, just place the pan on a cookie sheet.
- Bake cake about 55 to 60 minutes (until it starts pulling away from the sides of the pan).
- Transfer pan to rack; cool cake in pan 20 minutes. Turn cake out onto rack and cool.
For coffee whipped cream: Combine all ingredients in large bowl. Using electric mixer, beat until peaks form.