Ingredients

The following ingredients have 4 Servings
  • 2 3/4 cup (352 g) all-purpose flour
  • 1 tablespoon instant espresso powder
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons baking powder
  • 1 cup butter (227 g), softened
  • 1 cup brown sugar (200 g), (dark is my preference)
  • 1/2 cup granulated sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 cup (340 g) molasses
  • 1/4 cup (⅔ dl) milk

Instruction

  • Preheat oven to 325°F. Grease and lightly flour Bundt pan and set aside.
  • In a medium bowl sift together flour, espresso powder, cocoa powder, ginger, cinnamon, cloves, salt, pepper, and baking powder. Set aside.
  • With an electric mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy; about 3 minutes. Don't rush this step, you want the butter mixture to be smooth and creamy. Scrape down the sides of the bowl as necessary. Add the eggs, one at a time, beating after each addition. Stir in the vanilla and molasses and continue to beat until the batter is smooth. Reduce the speed to low and alternately add to the batter the flour mixture and the milk.
  • Spoon the batter into the prepared pan and smooth the top with a spatula.  Place the pan on a baking sheet lined with foil for easy cleanup and bake for 45 - 55 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool the cake in the pan for 10 minutes. Gently remove the cake from the pan and cool completely on a cooling rack. Dust the cake with powdered sugar, drizzle with melted chocolate sauce, or dollop with freshly whipped cream.