"Bomb" cake

The other day I'm at work at I get this text:

"That chocolate pumpkin cake?... was bomb!!! Thanks!!"

Well, he's a boy, so we'll pretend he knew it was actually chocolate gingerbread. I got home from work and had another slice - I think it actually tastes better the second or third day. Go figure.

This recipe is adapted slightly from one featured on the Amateur Gourmet. Easy to make and makes a lovely bundt. The outside is a tad crunchy - I actually thought it was a little overdone when I pulled it out of the oven, but it had *just* stopped jiggling in the middle. The inside was much softer and moister (and denser) than I expected, though a little crumblier than I'd have liked. The initial recipe called for a cup of espresso or coffee instead of water. I'm not sure if making that substitution changed the consistency? Maybe next time I'll try hot cocoa...

Ingredients:
2 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teapoon dry mustard
1/2 teaspoon ground black pepper
8 tablespoons unsalted butter, softened
1/4 cup dark brown sugar
2 eggs
1 cup molasses
8 ounces chocolate chips, melted
1 cup water

For the chocolate icing:
8 ounces chocolate chips
1/2 cup heavy cream

 Preheat the oven to 375. Grease and flour your bundt pan.

Mix together the flour, baking soda, salt, ginger, cinnamon, allspice, mustard, and pepper together in a large bowl then set aside.

In a microwave safe bowl, melt chocolate chips at 30 second intervals, stirring inbetween, until smooth. While the chocolate's melting, put the butter into a large mixing bowl and beat with an electric mixer on medium speed until light and fluffy. Add in the brown sugar. Beat in the eggs one at a time. Add in the molasses and melted chocolate and beat to incorporate.

Add the dry ingredients and the water alternately while you continue to beat the mixture. I did three additions of dry with two additions of water. Scrape down the sides and bottom frequently to make sure it all blends fully.

Pour into the prepared pan and bake until it feels light and springy. 30-40 minutes. Watch it because it goes from "not done" to "past done" very fast.

For the icing: Mix the chocolate chips and cream in a microwave safe bowl. Heat at 30 second intervals, stirring throughly between intervals, until smooth. Pour over the top of the cake and enjoy.