It’s no surprise to any of you that I LOVE chocolate. Infact, I think that’s probably an understatement. I have a healthy obsession with it, to say the least. I also love anything and everything sweet. So when I stumbled across Crunchy Creamy Sweet blog and saw this cake it was love at first sight. I knew I must make this and make it soon.
I had been longing for some baking therapy for quite some time, and especially since the holidays are here. There’s just something about the holidays that makes me want to bake something sweet every. single. day. I’m not sure what it is but I find myself HAVING to bake during the time of year, every year. This cake fit the bill; baking therapy, a perfect recipe for the holidays and a cake big enough to share with lots of people. After all, this is the seaons of giving and sharing. And what better way to show others you care than with a big, rich, tasty and chocolate-y cake.
This cake is guaranteed to put a smile on anyone and everyone’s face. How you could not smile when you see a big piece of chocolate cake drizzled with more chocolate? It’s impossible!
This cake has it all. First, and foremost it’s delicious! It’s moist, bursting with so many levels of flavor and it’s practically effortless to put together. If you’re a chocolate fan this is the cake for you. We’re not talking about one layer of chocolate, or even two, but three. Yes, three layers of chocolate! Woohoo. The cake has cocoa powder, then it’s studded with a whole cup of mini chocolate chips that are studded throughout the cake when it’s cut into. Next, it’s then drizzled with a chocolate molasses glaze. The chocolate molasses combination is something I’ve never tasted before, but after having this cake it became an instant favorite. It’s amazing…life changing possibly. This cake is definitely a winner and the perfect addition to any holiday dessert table.
Triple Chocolate Molasses Cake
Ingredients:
For the cake-
3 Cups all-purpose flour
1/4 Cup unsweetened cocoa powder
1 Cup sugar
1 Tsp ground ginger
2 1/2 Tsp baking soda
2 Tsp baking powder
2 1/2 Tsp ground cinnamon
1/4 Tsp salt
1 Cup mini chocolate chips
1/2 Cup unsulphered molasses
1 Cup vegetable oil
2 Eggs
1/4 Cup milk
1/4 Cup unsalted butter, room temperature
2 Tsp vanilla extract
1 Cup boiling water
For the the glaze-
2 Oz semi-sweet chocolate
1 Tbsp unsalted butter
2/3 Cup confectioner’s sugar
1 Tbsp unsulphered molasses
1/2 Tsp vanilla extract
1-2 Tbsp hot water
Directions:
For the cake-
Preheat oven to 350. Grease and flour a bundt pan and set aside.
In a large bowl sift together the flour, cocoa powder, sugar, ginger, baking soda, baking powder, cinnamon, and salt. Add the chocolate chips and stir to combine. Set aside.
Combine molasses, oil, eggs, milk, butter and vanilla in the bowl of a stand mixer. Using the paddle attachment, beat until ingredients are incorporated and smooth. Once the ingredients are combined, pour them over the dry ingredients. Add the boiling water and fold to incorporate.
Evenly pour the batter in the prepared cake pan. Place in oven and bake for 40-50 minutes, until toothpick inserted comes out clean. Once the cake is thoroughly baked, remove from oven and immediately invert cake onto cake plate or serving platter.
For the glaze-
Combine chocolate and butter in a double boiler and place over medium heat. Leave over heat until chocolate has melted completely. Remove from heat and whisk to combine. Allow mixture to cool to room temperature.
Once the mixture has cooled, sift the powdered sugar over the chocolate and whisk to combine. Add molasses and vanilla and whisk to incorporate. Add water, 1/2 tablespoon at a time, until a drizzling consistency is achieved.
Evenly drizzle over the cooled cake.
Enjoy!
Recipe source: Crunchy Creamy Sweet
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