Spicy Chocolate Gingerbread

I ran across this recipe in Castsugar's blog -- my mom is a fan of gingerbread so I had originally planned on making it for her birthday. I wound up doing a "test batch" for the bake sale, and WOW. This is possibly one of the better things that has come out of my kitchen.

It literally warms your throat when you eat it, but isn't sharp or spicy like so many recipes that call for chili powder. You can taste each ingredient when you take a bite, which is rare for recipes that call for so many complex flavors in one dish. I was skeptical of Castsugar's raves about this cake but I'm a true believer now. If you bake nothing else from this blog, try this recipe. It will blow you away. This one is going in the green box -- the old tin box where all of my great grandmother's favorite recipes are kept. This is where I turn when I need something utterly original and delicious that no one was expecting but everyone loves. You simply gotta try it!


1 1/2 sticks unsalted butter
1 c. plus 2 Tbsp. dark brown sugar
2 Tbsp. white sugar
3/4 c. light syrup
3/4 c. molasses
1 1/2 tsp apple pie spice
2 1/2 tsp. ground ginger
1 1/2 tsp. chili powder
1 1/4 tsp. baking soda
2 tbsp warm water
2 eggs
1 c. milk
2 c. all-purpose flour
1/3 c. unsweetened cocoa
6 oz. semisweet chocolate chunks

Preheat the oven to 325 and line 3 loaf pans with tin foil.

Meld the sugars, syrups, and butter together over medium-low heat in a large saucepan. Add your spices and allow to cool very slightly.

Combine the milk and eggs together. Mix the water with the baking soda and add to the egg mixture. Add the syrup mixture and stir well. Finish by adding the flour and cocoa. Finish by adding the chocolate chunks.

Pour into loaf pans and bake for 45 minutes. This will still appear liquidy on top; allow it to cool completely, as this creates a very moist cake. I find that this is just as good, if not better after a day or two of maturation time. You could add a glaze or frosting, but I find it to be perfect plain.