Chocolate Gingerbread Cake

Ingredients

• 4 tbsp (57g) unsalted butter
• ½ cup (104g) light brown sugar, packed
• 1 large egg
• ½ cup (120g) buttermilk
• ⅓ cup (105g) molasses
• 1 cup (120g) all-purpose flour
• ½ tsp baking soda
• 2 tbsp packed (30g) ground dark chocolate
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp kosher salt
• ¾ cup (113g) 70% chocolate chips

Recipe

1. Preheat oven to 350°F. Spray an 8½ × 4½-inch loaf pan with non-stick spray.
2. In a stand mixer with the paddle, cream butter and brown sugar until light and fluffy. Mix in the egg on low speed.
3. In a small bowl, mix buttermilk and molasses together; add to the mixer all at once. The batter may look curdled — that's normal.
4. Combine flour, baking soda, ground chocolate, cinnamon, ginger, and salt. Add to the mixer on low speed until just smooth. Fold in chocolate chips.
5. Pour into prepared pan and bake 25–30 minutes, or until a cake tester comes out clean. Store covered at room temperature for up to 1 week.