Chocolate Gingerbread Cake

Firstly, I sincerely apologize for the lack of posts. I have been so busy with the holidays and working. And very busy making pies for Thanksgiving. But I am back and ready to tackle all of the Christmas recipes that I have been longing to make. After Thanksgiving, Christmas is in full swing. In my home however, the Christmas trees go up the week of Halloween, but that is besides the point here. My goals for the Christmas sweets season are as follows: something gingerbread, something peppermint, something white and snowy (perhaps coconut or white chocolate), homemade baked gifts, and a vast amount of cookies. I am going to bake as much as I possibly can this month, and I will be sharing it with all of you. Lucky you are...

Christmas is my favorite holiday. I love the pure joy of it, the spirit of it. I thoroughly enjoy decorating and wrapping gifts, seeing the Christmas lights, town tree's lit up with the beautiful lights and decorations, the music, the movies, and of course all of the treats. My mother makes twelve types of Christmas cookies each and every year, and gifts them to all of our family and friends. All of her cookies have a heavy emphasis on butter and powdered sugar and that is so,so right. These cookies absolutely melt in your mouth. I am so excited to eat them, I cannot contain myself! Oh and of course Santa always brings us the best candy and treats.

Joy of the season, pure Christmas joy. I am starting this joyful season with gingerbread, gingerbread in the form of cake with the addition of lots of chocolate. Here I made a rustic chocolate gingerbread cake and topped it with a simple semi-sweet ganache and of course sprinkles (putting those gingerbread sprinkles to good use). The gingerbread flavor is very light and pairs lovely with the chocolate. I suggest pairing it with a warm cup of chai tea, a good book, and a beautiful Christmas tree beside you.

Chocolate Gingerbread Cake

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 tbsp. ground ginger
1/4 tsp. black pepper
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup butter, softened
3/4 cup packed brown sugar
3/4 cup granulated sugar
3 large eggs
1/4 cup molasses
1 cup sour cream
2 cups of semi-sweet chocolate chips

1) Preheat oven to 325. Prepare two 9-in nonstick baking pans with butter or nonstick cooking spray.
2) Sift together flour, cocoa powder, ginger, baking soda, baking powder and salt. Add in pepper to mixture.
3) In a mixer bowl fitted with the paddle attachment, cream the butter with the sugars until fluffy.
4) Add eggs one at a time, until incorporated. Add in molasses.
5) Add dry alternately with sour cream, beating well after each addition.
6) Fold in the chocolate chips.
7) Pour batter into prepared pans. Bake for about 25 minutes or until toothpick inserted in center comes out clean.

Enjoy!