Chocolate Gingerbread Cake

1.5 cups wholemeal flour
2 tbsp cocoa
0.5 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
0.5 tsp ground allspice
0.5 tsp ground nutmeg
125g chocolate chips
75g butter, softened
0.5 cup sugar
1 tsp vanilla
1 large egg
0.5 cup dark molasses

Preheat oven to 180 degrees Celsius, and butter and flour a cake baking tin.

Mix the flour, cocoa, baking soda and spices in a bowl. Beat the butter, sugar and vanilla in a separate bowl until fluffy, then beat in the egg. Mix the molasses with 0.5 cup warm water. Add the flour mixture to the butter mixture alternately with the molasses mixture. Fold in chocolate chips. Bake about 55 minutes or until a skewer comes out clean. Cool in pan on wire rack for 20 minutes. Invert onto rack and cool completely.

Note: you could also make this in muffin-sized pans, in which case cooking will take about 30 to 40 minutes.