- 4 ounces semisweet or bittersweet chocolate, chopped
- 1/2 cup Dutch-process cocoa powder
- 1 1/2 cups hot water
- 2 1/4 cups cake flour
- 1 cup packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 3/4 cup unsalted butter at room temperature
- 1 1/2 teaspoons vanilla extract
- 3 large eggs
- 1 cup molasses
Vanilla Ice Cream
Preheat oven to 350F. Butter and flour a 9 X 2 inch square baking pan.
Put chocolate in a small, heatproof bowl. Set the bowl over a saucepan filled with 1 1/2 inches of simmering water. Stir chocolate until it is melted and smooth. Set aside to cool for 10 minutes (you can also microwave in 20 second intervals until chocolate is melted and smooth).
Mix together the cocoa powder and hot water in a medium bowl until smooth.
Combine the cake flour, brown sugar, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, and cloves in the bowl. Mix at medium - low speed. Add the butter, increase mixing speed to medium and continue beating until the mixture resembles the texture of fine crumbs. Pour in the cocoa liquid and mix until combined. Add the vanilla extract and drop in the eggs, beat until smooth, scraping the sides. Pour in molasses and melted chocolate and mix for about 30 seconds.
Pour the batter into the prepared pan and bake for 55 minutes or until center poked with a toothpick comes out clean. Serve cake cut in squared with Vanilla Ice Cream.