Wednesday, 1 January 2014

Chocolate gingerbread molasses cake or Adventures in molasses for We should cocoa

For a while now I have fancied experimenting with Blackstrap molasses, blackstrap is what remains after extracting sugar from raw sugar cane. Rich in vitamin B6 and calcium, magnesium, iron and potassium it is now also regarded as a health food.

Molasses is famously combined in gingerbread or cookies giving a spicy sweet sour tang to the bake. As this months challenge for We should Cocoa is "New ingredient" I am giving this ago as my new ingredient, in baking  a rich dark and foreboding chocolate gingerbread cake.

What you need

1 3/4 cup flour ( I used gluten free)
1/4 cup cocoa
1 tsp bicarb
1/2 baking powder
2 tsp ginger
1 1/2 tsp cinnamon
1/2 tsp mixed spice
1/4cup molasses
1/2 cup brown sugar
1 cup hot water
1/2 cup coconut oil
1 egg
choc chips if you like

2lb loaf tin, lined 

What you do

This is an all in one recipe and just ensure your coconut oil is liquid before quickly mixing up in your mixer until everything is well combined. Pour into a lined loaf tin and pop in the oven at 180c for 40-45 mins until risen and baked through.

The resultant cake was dense with a beautiful gingerbready tang, ideal with a cup of tea or in your lunch box.



Unsteady Dave said...

The texture and surface finish look absolutely lush, Linzi! Can I have mine with a big scoop of ice cream, please!?

Linzi_Barrow said...

Ooh, what a great accompaniment that would make.:-)

Choclette said...

Could have sworn I'd left a comment here already - grr, I hate capcha. I do love your cake though. Bet the molasses gave a nice depth of flavour. I really like ginger cake and really ought to make it more often - with molasses next time.

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