Chocolate gingerbread

Yield: 12 servings

Measure Ingredient
6 ounces Butter, softened
1 cup Brown sugar, packed
2 teaspoons Lemon zest; grated
1 cup Granulated sugar
½ cup Unsweetened cocoa
\N \N Powder; firmly packed
3 \N Eggs
2 cups Flour
2 teaspoons Baking powder
1½ teaspoon Baking soda
4 teaspoons Ginger; ground
2 teaspoons Cinnamon; ground
½ teaspoon Cloves, ground
½ teaspoon Nutmeg; grated
1¼ cup Buttermilk
½ cup Currants or raisins
\N \N Powdered sugar

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 1:00

1. Preheat oven to 350°F. Grease a 9 x 13-inch baking pan.

2. In a large bowl, beat together butter and brown sugar with an electric mixer on medium speed until fluffy, 1 to 2 mins.

3. In a food processor or blender, process lemon zest and granulated sugar until lemon zest is very finely grated. Add to butter mixture and beat until well blended. Beat in cocoa. Add eggs, one at a time, beating well after each addition.

4. Sift together flour, baking powder, baking soda, ginger, cinnamon, cloves, and nutmeg. Add to chocolate mixture alternately with buttermilk, beating just enough to combine. Fold in currants or raisins. Turn batter into prepared pan. 5. Bake 35 to 40 mins, or until a cake tester inserted in center comes out clean. Serve warm, with a dusting of powdered sugar.

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