Chocolate Gingerbread Cake

Cinnamon and cocoa powder add a unique, tasty twist to classic gingerbread. Photo credit: Katie Goodman from Good Life Eats.
10m
PREP TIME
40m
COOK TIME
292
CALORIES
11
INGREDIENTS

Servings: 12

Ingredients

  • Step1
  • 2 1/2 cups flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tablespoon McCormick® Ground Ginger
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon McCormick® Ground Cinnamon
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup firmly packed brown sugar
  • 1 cup molasses
  • 1 egg
  • 1 cup boiling water

INSTRUCTIONS

  • 1 Preheat oven to 350°F. Mix flour, cocoa powder, ginger, baking powder, baking soda and cinnamon in medium bowl. Set aside.
  • 2 Beat butter, sugar and molasses in large bowl with electric mixer on medium speed until well blended. Mix in egg. Add flour mixture alternately with water, stirring just until mixed. Pour into greased 9-inch square baking pan.
  • 3 Bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Invert cake onto wire rack to cool completely.

TIPS AND TRICKS

Classic Gingerbread Cake: Prepare as directed above, omitting cocoa powder.

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