Gingerbread Cake w/ Chocolate Chips

I love gingerbread cookies, and anything with spices.

This simple cake smells so good when you are baking it.....your kitchen will smell like Christmas.

The French call this a pain d'epice, which is really just a spice cake.

I took the liberty and added chocolate chips to the mix and it was a winner.

You can make this in a loaf pan if you like, or a 9x9 square brownie pan.

Gingerbread Cake w/ Chocolate Chips: (adapted from Once Upon a Chef)

1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
4 tablespoons unsalted butter, cut into 1/2-inch chunks
2/3 cup dark brown sugar
2/3 cup mild-flavored molasses, such as Grandma's Original (not Robust or Blackstrap)
2/3 cup boiling water
1 large egg
3/4 cup chocolate chips or chunks (optional)

Preheat oven to 350F degrees.

Grease a 9-inch square pan with nonstick cooking spray or butter. Add a few tablespoons of flour to the pan; shake and turn pan until bottom and sides are evenly coated with a light dusting flour. Holding pan upside-down over sink, tap out any excess flour.

In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves. Set aside.

In a large bowl, combine, butter, dark brown sugar, molasses and boiling water. Whisk until butter is melted. When mixture is luke warm, whisk in egg.

Add dry ingredients to wet ingredients and whisk until just combined and there are no more lumps.

Pour batter into prepared pan and bake for about 35 minutes, or until the edges look dark and the middle feels firm to the touch. Let cool in the pan 15 minutes then invert onto a cooling rack.

I dusted with powdered sugar.

Cut into squares and serve.