Happy New Year! I know we're already one week into the new year, but this is my first post in 2012 and it's a good one. Usually on New Year's Eve, we are at home, watching the ball drop, drinking sparkling apple cider and sharing a kiss or two...with family. Party animals we are not! We don't like crowds and we don't drink much so we opt to stay home- it's cheaper and safer that way. This year was a little different though. My mom suggested we have a small get together at our house and it sounded like a good idea since we spent Thanksgiving at my in-laws and aunt's houses and my mom's for Christmas dinner.
It was a simple gathering and everyone brought a dish or two including the traditional black eyed peas, 7-layer dip, pork tenderloin sliders, crudite and dip, chocolate fondue and this chocolate gingerbread. It was a feast and no one went hungry. Ever had chocolate gingerbread? Ever heard of it? I hadn't. A couple weeks ago I was craving gingerbread, which is a rarity, because I tend to not like the stuff. In fact, the only gingerbread I've ever really liked is the one from Souper Salads and it comes from a mix (sad but true). I even went as far as buying ground ginger and molasses then the neighbor came over with a loaf as a Christmas gift so I didn't make any. It was good but I kept thinking it was missing something. That something was chocolate! I consulted Mr. Google and came across a few good looking cakes and they all pointed back to this recipe from Martha.
It is a simple recipe and it came together rather quickly. It baked up while Hayden and I showered together and when we got out, the house smelled divine. It doesn't look like much, mostly because it's brown on brown, but it was delicious. The cocoa adds a nice dimension to it, almost like a spiced chocolate cake but not as rich and decadent, afterall it's still bread. It's moist and tender, spicy and warm from the molasses, cinnamon, ginger and pumpkin pie spice and the chocolate chips add a bit of sweetness. I will definitely make this again. And if you like gingerbread and want something different, give this one a try. Heck, if you don't like gingerbread, try adding chocolate and see what happens. You might just change your mind.
Chocolate Gingerbread adapted from Martha Stewart
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- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1/4 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon pumpkin-pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 cup packed brown sugar (light or dark)
- 1/4 cup unsulfured molasses
- 1 large egg
- 1/4 cup sour cream
- 1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees. Butter an 8-inch square baking dish or spray with non-stick spray and set aside.
In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, cinnamon and baking soda and set aside.
In a large bowl, whisk together butter, brown sugar, molasses, egg, and sour cream until smooth. Add flour mixture and stir just until moistened, being careful not to overmix. Stir in chocolate chips. Transfer batter to prepared pan and smooth top.
Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer pan to a wire rack and let cool completely. Once cooled, cut into 16 squares and serve from directly from dish.