Chocolate Gingerbread

To go with the Limoncello Sauce.

I found this on line, it was perfect.  I made it when Jed and Anne, serious foodies, came to Philly to meet with Abba before their wedding.

Chocolate Gingerbread

135 grams (1 cup plus 1 tablespoon) all-purpose flour
1/2 teaspoon baking soda
2 tablespoons natural cocoa powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
a pinch of ground nutmeg

1/4 teaspoon salt

4 tablespoons unsalted butter
1/2 cup packed brown sugar
1 egg
1/2 cup buttermilk
1/3 cup molasses
2 T flaxseed meal (optional)

2 tablespoons crystalized ginger chips
3/4 cup chocolate, coarsely chopped (mini-chocolate chips are fine)

Preheat the oven to 350F and lightly grease a baking pan (I used two small paper loaf pans, but you can also use an 8 inch round cake pan or a single full sized loaf pan).

Sift together the flour, baking soda, cocoa powder, cinnamon, ginger and salt. Set aside.

Cream the butter & brown sugar until light and fluffy. Beat in the egg. Mix the buttermilk, molasses and flaxseed meal (if using) together, and add all at once to the butter mixture. Don't worry if it looks a bit curdy. Add the flour mixture and mix just until you get a smooth batter. Fold in the crystalized ginger and chocolate chips being careful not to overmix.

Bake until a cake tester comes clean, about 25 to 30 minutes. Cool on a wire rack before serving.