I revisited this old favourite recipe today and confess I doubled the quantity of chocolate chips! We're taking the cake to our friends' place for dessert tomorrow and I'm sure their kids will approve of the bonus chocolate.
1.5 cups wholemeal flour
2 tablespoons cocoa
0.5 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
0.5 teaspoon ground allspice
0.5 teaspoon ground nutmeg
125 grams chocolate chips
75 grams butter, softened
0.5 cup sugar
1 teaspoon vanilla
1 large egg
0.5 cup dark molasses
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.
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