Chocolate Gingerbread kuglof

Evo ga još jedan ljutkasti kuglof - ima u njemu i bibera i mlevenog klinčića i još po koji začin. Pravljen je za Lidijinu zabavu sa gledanjem filmova. Malo sam promašila godišnje doba - ove vrućine nisu pogodne za ljutkaste čokoladne kolače... Oni koji su ga probali, kažu da je dobar. Ja nisam reper, meni se ljutkasti kolači sviđaju uvek.

Ovo je 42. kolač iz Cake Keeper Cakes koji sam napravila. Prethodni, sa trešnjama i palentom, nisam stigla još da postujem - kraj školske godine je doneo puno raznog posla... a ima i sledeći - sa ananasom, koji čeka da ga prikažem svetu, a već je skoro pojeden. U svakom slučaju 43 od 100! - eto dotle sam stigla.

• 3⁄4 šolje tople vode
• 1⁄2 šolje melase
• 1 šolja brašna
• 1⁄4 šolje kakaoa
• 1 kašikica sode bikarbone
• 1⁄4 kašikice soli
• 1 1⁄2 kašikica mlevenog đumbira
• 1 kašikica espreso kafe
• 1⁄2 kašikice cimeta
• 1⁄4 kašikice mlevenog klinčića
• 1⁄4 kašikice mlevenog crnog bibera
• 4 kašike (60 g)rastopljenog putera
• 1⁄2 šolje smeđeg šećera
• 1 žumance od većeg jajeta
• 1⁄2 šolje seckane čokolade

Rernu zagrejati na 175ºC. Podmazati i pobrašnjaviti kalup za kuglof.

Toplu vodu pomešati sa melasom, pa ostaviti da se prohladi.

Brašno, kakao i začine pomešati.

Puter i šećer miksati dok smesa ne postane penasta. Umutiti u to žumance.

Potom umutiti pola melase, pa pola brašna. Pa drugu polovinu melase i ostatak brašna.

Umešati seckanu čokoladu. Ili ne, kao ja - naravno greškom. Ali, kad sam videla da je čokolada ostala, prosto sam je otopila sa malo putera i prelila - sad znam da može i ovako.

Preručiti u kalup i peći oko pola sata.

• 3⁄4 cup hot tap water
• 1⁄2 cup dark molasses
• 1 cup unbleached all-purpose flour
• 1⁄4 cup unsweetened Dutch process cocoa powder
• 1 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 1⁄2 teaspoons ground ginger
• 1⁄2 teaspoon instant espresso powder
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon ground black pepper
• 4 tablespoons (1⁄2 stick)unsalted butter, softened
• 1⁄2 cup firmly packed light brown sugar
• 1 large egg yolk
• 1⁄2 cup mini semisweet chocolate chips

1. Preheat the oven to 350ºF. Grease an 8-inch square baking pan and dust it with flour, knocking out any extra.

2. Stir together the hot water and molasses. Set aside to cool.

3. Sift together the flour, cocoa powder, baking soda, salt, ginger, espresso powder,
cinnamon, cloves, and pepper in a medium mixing bowl.

4. Combine the butter and sugar in a large mixing bowl and cream with an electric
mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.

5. Add the egg yolk and beat until smooth, scraping down the sides of the bowl
once or twice as necessary. Beat in half the molasses mixture on low and then half the flour mixture. Scrape down the bowl and repeat with the remaining molasses mixture and the remaining flour mixture. Stir in the chocolate chips.


6. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let the gingerbread cool in the pan for about 15 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Cut into 9 squares and serve.


7. Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

This is forty-second cake from Cake Keepers Cake cookbook, by Lauren Chattman, on my blog. This is the cookbook that I find out thanks to Joyce's food blog named Kitchen Flavours. 

I'm linking this post with Cookbook Countdown #18 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray