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Sour Cream Chocolate Gingerbread Bundt Cake ~ Recipe & Hodgson Mill Giveaway

Tuesday, December 4, 2012 22:30

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Fudgy? Check.

Moist? Check.

Not too sweet or overly spiced? Check!

Whole Wheat?

CHECK! That’s right, this delicious chocolate gingerbread cake is not only loaded with antioxidant rich cocoa, but it gets a nutritious kick and a nutty brown-sugar flavor from premium whole wheat flours. So this holiday season you CAN have your cake and eat it too.

Baking with the right whole wheat flour can make the difference between a light and delicious confection and a leaden sawdust brick. That’s why I always use Hodgson Mill 100% stone ground Graham flours in my baking. I’m a longtime fan of baking with Hodgson Mill. So when I had the opportunity to create a recipe for their “Have A GRAIN Holiday” contest , I dove right in!

This cake is a healthier spin on one of my favorite holiday desserts — Sour Cream Chocolate Gingerbread Bundt Cake. The beauty of this new recipe is that the Hodgson Mill Whole Wheat Flour imparts a wonderfully sweet nutty flavor and the Whole Wheat Pastry flour keeps the cake nice and light. The batter comes together in a single bowl and bakes up in a simple bundt pan in less than an hour. Because it’s a bundt, there’s no need to layer, ice, or embellish. Simply dust with confectioner’s sugar and you have an elegant and delicious dessert!

I love that I was able to sneak whole grains into this dessert and my husband and kids were none the wiser. They loved it and I’m sure that your family will too!

Sour Cream Chocolate Gingerbread Bundt Cake

Yield: 1 bundt cake

Prep time: 10 minutes

Bake time: 45 minutes

1 cup unsweetened cocoa powder, plus more for dusting

1 cup Hodgson Mill Whole Wheat Flour

1 1/2 cups Hodgson Mill Whole Wheat Pastry Flour

1 1/2 teaspoons baking soda

2 cups granulated sugar

1/2 teaspoon baking powder

1 Tablespoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 teaspoon kosher salt

3/4 cups vegetable or canola oil

1 cup regular sour cream

1/3 cup molasses

1 teaspoon vanilla extract

4 large eggs

1 cup hot coffee

butter or shortening for greasing the pan

confectioner’s sugar for dusting the cake

Butter a 12-cup bundt pan, then dust with cocoa powder. Alternately, you can use a nonstick spray that contains flour.

Preheat oven to 350 degrees F.

Step 1: In the bowl of an electric mixer, sift cocoa, flours, soda, sugar, baking powder, spices and salt. If some of the whole wheat is left in the sifter, add it back in once you’ve finished sifting.

Step 2: Add vegetable oil, sour cream, molasses, vanilla and eggs to the flour mixture. Mix on low to combine.

Step 3: With mixer still running on low, slowly pour in the hot coffee. Once mixture has come together, increase speed to medium and beat for 1 minute.

Step 4: Pour the batter into the prepared bundt pan. Bake for 40-45 minutes until the top of the cake springs back to the touch and cake pulls away from the sides of the pan.

Cool on a rack for 10 minutes, then invert on a plate. Dust with confectioner’s sugar and serve warm with whipped cream. Or, allow to cool and cover until ready to serve. When ready to serve, dust with confectioner’s sugar.

———————————–

COUPON

Now through 12/31/12 you can save $1 off of any 5lb. bag of Hodgson Mill flour with this COUPON.

Hodgson Mill Have a GRAIN Holiday Giveaway

Now through 12/10/12 you can enter to win 1 of 50 Baker’s Gift Packs of healthy products from Hodgson Mill, valued at $85! Enter HERE.

Rook No. 17 Giveaway

Hodgson Mill has very generously offered to give one of my readers a $25 gift pack of their wonderful products! Enter below. Good luck!

a Rafflecopter giveaway

Disclaimer: This is not a paid review. I received several complimentary bags of Hodgson Mill flour in order to design my recipe for their contest. All opinions are my own.

CRAFT, BAKE, GET INSPIRED

http://www.rookno17.com

2012-12-04 20:46:29

Source: http://www.rookno17.com/2012/12/sour-cream-chocolate-gingerbread-bundt.html

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