I decided to take a brief break from Christmas cookie baking, to whip up this delicious dessert for the weekend.
From the very first bite, I fell in love with this cake. It’s so moist and yummy, and the spicy gingerbread pairs perfectly with the cool, white chocolate.
I’m keeping this recipe close at hand, because it would be the perfect cake to serve to visitors during the holidays!
2 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 cup molasses
2/3 cup canola oil
1 cup water
1 (12 ounce) package white chocolate chips, divided
Preheat oven to 350 degrees. Grease and flour a 12 cup Bundt pan.
In large bowl, combine flour, sugar, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and cloves; mix well.
In medium bowl, lightly beat eggs. Add molasses and oil; beat well. Stir in water.
Add egg mixture to dry ingredients. Beat just until combined. Fold in 1 cup of the white chocolate chips. Pour batter into prepared Bundt pan.
Bake at 350 degrees for 40 to 45 minutes, or until a toothpick inserted near the center comes out clean.
Cool in pan for 15 minutes; invert onto serving plate. Cool completely.
Drizzle with White Chocolate Glaze; if desired.
White Chocolate Glaze
1 cup white chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract
Place white chocolate chips, butter and corn syrup in a glass bowl. Microwave for 45 seconds. Stir with a wire whisk until all chocolate chips have melted and mixture is well combined. Add vanilla and stir until smooth.
Spread warm glaze over top of cake, letting it drizzle down the sides.