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Dark Gingerbread Cake

(18)

2 reviews

15 min prep time
2 hr 15 min total time
15 ingredients
16 servings

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Made from scratch, this gingerbread gains richness from a touch of cocoa.

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.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1/16 of Recipe

Calories: 270
Calories from Fat: 90

% Daily Value

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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