Chocolate gingerbread bundt cake: Beautifully spiced and with a firm crumb it’s the kind of cake that is easy to slice and travels well. Meant for sharing.
Prep Time:15 minutes
Cook Time:50 minutes
3cups flour, spooned in
3 Tbsp. cocoa powder
2 tsp baking powder
1 tsp baking soda
1 Tbsp. ginger
2 tsp cinnamon
1/2 tsp salt
1/2 tsp. nutmeg
1/4 tsp cloves
2/3cup butter, room temperature
1 1/2cups sugar
1/2cup Crosby’s Fancy Molasses
1 tsp. vanilla
2cups sour cream
Preheat oven to 350°F. Grease a 9 or 10-in. Bundt or tube pan and dust with flour.
In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, ginger, cinnamon, salt, nutmeg and cloves.
In another bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time. Beat in molasses and vanilla.
Add the dry mixture to the creamed mixture in three additions, alternating with the sour cream (beginning and ending with the dry mixture).
Scrape batter into prepared pan and smooth the top. Bake 50 minutes to an hour, until a tester comes out clean when inserted into centre of cake and when the cake starts to pull away from the sides of the pan.
Cool cake in pan for 10-20 minutes, then invert onto a cooling rack. When ready to serve, sprinkle over icing sugar.