Chocolate Gingerbread Bundt Cake with Toffee Sauce Recipe

Name: Chocolate Gingerbread Bundt Cake with Toffee Sauce
Prep time: 20 min
Cook time: 2 h
Total time: 3 h
Yield: 12 serving(s)
Ingredients: 3 cups flour, spooned in; 3 Tbsp. cocoa powder; 2 tsp baking powder; 1 tsp baking soda; 1 Tbsp. ginger; 2 tsp cinnamon; 1/2 tsp salt; ½ tsp. nutmeg; 1/4 tsp cloves; 2/3 cup butter, room temperature; 1 1/2 cups sugar; 3 eggs; 1/2 cup Crosby’s Fancy Molasses; 1 tsp. vanilla; 2 cups sour cream

Ingredients

3 cups flour, spooned in
3 Tbsp. cocoa powder
2 tsp baking powder
1 tsp baking soda
1 Tbsp. ginger
2 tsp cinnamon
1/2 tsp salt
½ tsp. nutmeg
1/4 tsp cloves
2/3 cup butter, room temperature
1 1/2 cups sugar
3 eggs
1/2 cup Crosby’s Fancy Molasses
1 tsp. vanilla
2 cups sour cream

PREP TIME 20m	COOK TIME 2h	TOTAL TIME 3h
YIELD 12 serving(s)

Instructions

Preheat oven to 350°F. Grease a 9 or 10-in. bundt or tube pan and dust with flour.
In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, ginger, cinnamon, salt, nutmeg and cloves.
In another bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time. Beat in molasses and vanilla.
Add the dry mixture to the creamed mixture in three additions, alternating with the sour cream (beginning and ending with the dry mixture).
Scrape batter into prepared pan and smooth the top. Bake 50 minutes to an hour, until a tester comes out clean when inserted into centre of cake and when the cake starts to pull away from the sides of the pan.
Cool cake in pan for 10-20 minutes, then invert onto a cooling rack. When ready to serve, sprinkle over icing sugar.