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Makes
Serves: 24
Level
very easy
Prep Time
15
Total Time
85

Ingredients

3 cups
all-purpose flour, plus more for dusting
750 mL
3 tbsp
cocoa powder, sifted
45 mL
2 tsp
baking powder
10 mL
1 tsp
baking soda
5 mL
1 tbsp
ground ginger
15 mL
2 tsp
ground cinnamon
10 mL
1/2 tsp
each salt and ground nutmeg
2 mL
1/4 tsp
ground cloves
1 mL
2/3 cup
unsalted butter, room temperature
150 mL
1 1/2 cups
sugar
375 mL
3
eggs
1/2 cup
molasses
125 mL
1 tsp
vanilla extract
5 mL
2 cups
sour cream
500 mL

Method

Step 1
Preheat oven to 350°F (180°C). Grease a 9 or 10-in. (23 or 25-cm) bundt pan and dust with flour. In bowl, whisk together the 3 cups (750 mL) flour, cocoa, baking powder, baking soda, ginger, cinnamon, salt, nutmeg and cloves; set aside.
Step 2
In a separate bowl, using electric mixer on medium speed, beat butter and sugar about 2 min. until light and fluffy. Beat in eggs one at a time. Beat in molasses and vanilla.
Step 3
With the mixer on low, alternately add the dry mixture in 3 parts with the sour cream in 2 parts, starting and ending with the dry mixture. Scrape the bowl as needed between additions.
Step 4
Scrape batter into prepared pan, smoothing the top. Bake 50 min. to 1 hr or until a tester comes out clean when inserted into centre of cake. Cool cake completely in pan on wire rack. Invert onto serving plate. Slice cake to serve.
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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/24 of the recipe):
Calories:
220
Fat:
9 g
Saturated Fat:
5 g
Carbs:
31 g
Sugar:
18 g
Protein:
3 g
Cholesterol:
45 mg
Fiber:
1 g
Sodium:
150 mg