Description
If you can’t decide which kind of cake to make this holiday season, this Double Chocolate Chip Gingerbread Streusel Pound Cake will cover all your holiday bases!!
Ingredients
Units
Scale
Double Chocolate Gingerbread Pound Cake::
- 1 1/2 cup Flour
- 1/2 cup Cocoa Powder
- 1 tsp Baking Powder
- 1 tsp Salt
- 1 cup Sugar
- 3 Tbsp Crystallized Ginger
- 1 tsp Ground Ginger
- 2 Tbsp Molasses
- 4 Eggs
- 2 tsp Vanilla
- 2 cups Unsalted Butter, room temperature
- 3/4 cup Chocolate Chips
Streusel Topping::
- 2 Tbsp Sugar
- 2 Tbsp Brown Sugar
- 1/2 tsp Cinnamon
- 3/4 cup Flour
- 1/4 cup Butter, melted
Instructions
- Preheat oven to 350 degrees.
- In a small food processor, add in sugar, crystallized ginger, and powdered ginger. Pulse until the crystallized ginger is completely combined with the sugar and smooth. Set aside.
- In a mixing bowl, whisk together flour, cocoa powder, salt, and baking powder. Set aside.
- In the mixer, beat butter until smooth. Add in ginger infused sugar, and beat until light and fluffy.
- Add in one egg at a time, mixing thoroughly between additions of each egg. Add in vanilla, and molasses, and mix to combine. Scrape bowl as needed to ensure even mixing.
- With mixer on low, add in flour in three separate additions, mixing until just combined. Add in chocolate chips and mix until just combined. Do not over mix.
- Pour into a greased loaf pan and smooth the top.
- In a small bowl, mix together the ingredients for the streusel topping. Use your fingers if necessary to create large crumbles. Sprinkle over the top of the pound cake.
- Bake on center rack for 60-70 minutes, or until a toothpick inserted near the center comes out clean. Cool cake on wire rack for 10-15 minutes.
- Run a knife along the edge of the pan, and remove the pound cake from the pan to cool on a wire rack. Allow to cool completely before slicing and serving.
Notes
Pound Cake inspired by America’s Test Kitchen Classic Pound Cake
Streusel Topping from Baked by Rachel’s Pumpkin Streusel Muffins