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Dark Gingerbread Cake

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Dark Gingerbread Cake
  • Prep 15 min
  • Total 2 hr 15 min
  • Ingredients 15
  • Servings 16
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Made from scratch, this gingerbread gains richness from a touch of cocoa.
Updated Jan 24, 2010

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/4 cup unsweetened cocoa
  • 2 teaspoons ginger
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 2 eggs
  • 1 cup molasses
  • 2/3 cup oil
  • 1 cup water
  • Powdered sugar, if desired

Steps

  • 1
    Heat oven to 350°F. Spray 12-cup fluted tube cake pan with nonstick cooking spray; sprinkle with flour. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, cocoa, ginger, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; mix well.
  • 2
    In medium bowl, lightly beat eggs. Add molasses and oil; beat well. Stir in water. Add egg mixture to flour mixture; beat just until combined. Pour batter into sprayed and floured pan.
  • 3
    Bake at 350°F. for 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Invert cake onto serving plate. Cool 30 minutes or until completely cooled. Just before serving, sprinkle cake with powdered sugar.

Nutrition Information

270 Calories, 10g Total Fat, 3g Protein, 43g Total Carbohydrate, 25g Sugars

Nutrition Facts

Serving Size: 1/16 of Recipe
Calories
270
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
2g
10%
Cholesterol
25mg
8%
Sodium
190mg
8%
Total Carbohydrate
43g
14%
Dietary Fiber
1g
4%
Sugars
25g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
1 Starch; 2 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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