Ingredients

The following ingredients have 24 Servings
  • 1 stick unsalted butter, (melted and cooled)
  • 1 1/2 cups flour
  • 1/3 cup unsweetened cocoa
  • 1 1/2 teaspoons ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 1 cup dark brown sugar
  • 1/2 cup molasses
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 cup white chocolate chips
  • 2 (8-ounce) packs cream cheese, (softened)
  • 1 stick butter, (softened)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1/4 teaspoon ground cinnamon
  • 2 cups confectioners' sugar
  • 1/2 cup brown sugar

Instruction

  • Preheat oven to 350 degrees. Butter a 9x13-inch baking dish and line with parchment paper letting the edges of the paper extend over the sides for easy removal.
  • In a medium bowl, whisk together flour, cocoa powder, ginger, cinnamon, baking soda, cloves, nutmeg, and black pepper.
  • In a large bowl, whisk together butter, dark brown sugar, molasses, sour cream, and eggs until combined really well.
  • Gradually stir the flour mixture into butter mixture until no lumps or streaks remain. Pour into prepared pan.
  • Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes and then remove to a wire rack to cool completely.
  • For frosting, beat cream cheese and butter at medium speed with an electric mixer until light and fluffy. Beat in vanilla extract, salt, and cinnamon.
  • Add confectioners' sugar 1/2 cup at a time, turning speed down to low with each addition and then back up to medium to combine well. Beat in brown sugar.
  • Spread frosting on cake and serve immediately or refrigerate for up to 5 days.