Chocolate Gingerbread Molasses Cake Or Adventures in Molasses for We Should Cocoa

For a while now I have fancied experimenting with Blackstrap molasses, blackstrap is what remains after extracting sugar from raw sugar cane. Rich in vitamin B6 and calcium, magnesium, iron and potassium it is now also regarded as a health food.

Molasses is famously combined in gingerbread or cookies giving a spicy sweet sour tang to the bake. As this months challenge for We should Cocoa is "New ingredient" I am giving this ago as my new ingredient, in baking  a rich dark and foreboding chocolate gingerbread cake.What you need1 3/4 cup flour ( I used gluten free)1/4 cup cocoa1 tsp bicarb1/2 baking powder2 tsp ginger1 1/2 tsp cinnamon1/2 tsp mixed spice1/4cup molasses1/2 cup brown sugar1 cup hot water1/2 cup coconut oil1 eggchoc chips if you like2lb loaf tin, lined What you doThis is an all in one recipe and just ensure your coconut oil is liquid before quickly mixing up in your mixer until everything is well combined. Pour into a lined loaf tin and pop in the oven at 180c for 40-45 mins until risen and baked through.

The resultant cake was dense with a beautiful gingerbready tang, ideal with a cup of tea or in your lunch box.