CHOCOLATE CHIP GINGERBREAD CAKE

Chocolate Chip Gingerbread Cake image

Fold chocolate chips into gingerbread cake batter for a spicy, chocolaty holiday treat. We topped ours with tangy cream cheese frosting.

Provided by By Cindy Rahe

Categories Dessert

Time 1h45m

Yield 16

Number Of Ingredients 22

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Ingredients

2 1/4 cups Gold Medal™ all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom (seeds from about 4 whole pods)
1/2 teaspoon ground nutmeg (grated fresh nutmeg)
1/2 teaspoon finely ground black pepper
1/4 teaspoon ground cloves (about 3 whole cloves)
1/2 cup unsalted butter, softened
3/4 cup packed brown sugar
2 tablespoons grated gingerroot
1/2 cup molasses
2 eggs
1/2 cup milk
2 teaspoons vanilla
3/4 cup chopped chocolate or chips
1 package (8 oz) cream cheese, softened
1/4 cup unsalted butter, softened
1 teaspoon vanilla
1 1/4 cups powdered sugar
2 to 4 tablespoons miniature chocolate chips

Steps:

Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper; grease paper well (especially the corners).
Grind spices if using whole. In small bowl, stir together flour, baking powder, salt, ginger, cinnamon, cardamom, nutmeg, pepper and cloves; set aside.
In bowl of stand electric mixer or in large bowl with hand-held electric mixer, beat 1/2 cup butter until creamy. Add brown sugar and grated gingerroot; beat about 3 minutes or until light and creamy. Scrape side and bottom of bowl; beat in molasses. Beat in eggs, one at a time, until completely combined and scraping bowl after each addition. (Batter may look curdled at this point, but that is okay.)
Gently fold in half of the flour mixture; fold in milk and 2 teaspoons vanilla. Fold in remaining flour mixture until completely combined. Fold in chocolate chips. Scrape batter into pan; smooth top.
Bake in center of oven 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 45 to 60 minutes.
To make Frosting, in medium bowl, beat cream cheese and 1/4 cup butter with electric mixer on medium speed until smooth. Beat in 1 teaspoon vanilla. Gradually beat in powdered sugar until combined and slightly fluffy. Spread frosting over cooled cake. Sprinkle with miniature chocolate chips.

Nutrition Facts : ServingSize 1 Serving

*** Explore more Chocolate Chip Gingerbread Cake Recipes »

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Royal Badshah gaming

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This cake was a hit! I made it for a party and everyone loved it. It was so moist and flavorful. I will definitely be making this cake again.

Mercy Machio

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This cake was easy to make and it turned out great! I used a combination of dark and milk chocolate chips and they added a nice flavor. I will definitely be making this cake again.

Md Nahid Sarker

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This cake was delicious! I used white chocolate chips and they added a nice sweetness. I will definitely be making this cake again.

Ashley Cross

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I made this cake for my family and they loved it! It was so moist and flavorful. I will definitely be making this cake again.

Sadia Shabbir650

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This cake was so easy to make and it turned out so moist and delicious! I used dark chocolate chips and they really added a rich flavor. I will definitely be making this cake again.

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