Chocolate Gingerbread Cake

My daughter has a February birthday and her favorite cake flavors are chocolate and gingerbread. So this year I decided to try combining those flavors for her cake. I looked at recipes and adapted from Canal House Cooking, Nigella Lawson and Ina Garten. I wanted something that wasn’t too rich and this recipe struck the balance of delicate chocolate and spice I was looking for. I used English Lyle’s Golden Syrup because I like the light caramel notes and fudge-like consistency it helps give to the cake. It could be a nice, simple Valentine dessert as well.

Chocolate Gingerbread Cake
1-3/4 c. flour
1 c. white sugar
1 c. light brown sugar
3/4 c. cocoa powder
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
1 tsp. kosher salt
2 tsp. ground ginger
2 tsp. cinnamon
1 tsp. allspice
2 large eggs, lightly beaten
1 c. buttermilk
1 c. hot water
1/3 c. Lyle’s Golden Syrup
1/4 c. canola oil
1 tsp. vanilla
Garnish with sweetened whipped cream

Preheat oven to 350 degrees. Butter a 9×13 pan and set aside. Sift the dry ingredients and spices into a mixing bowl. Add remaining ingredients and beat on medium for 1-2 minutes until the batter is smooth. Pour into prepared pan and bake for 30 minutes or until a toothpick inserted comes out clean. Cool on rack. Cut into individual portions and serve with a generous dollop of whipped cream. Serves 12.

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