Started by the Community,
Continued for the Community
OUR DOYLESTOWN STORE
29 W State St., Doylestown PA
Phone: 215-348-4548 | Map
MON-FRI: 10:00am - 7:00pm
SAT: 9:00am - 6:00pm
SUN: 10:00am - 6:00pm
OUR DOYLESTOWN STORE
29 W State St., Doylestown PA
Phone: 215-348-4548 | Map
MON-FRI: 10:00am - 7:00pm
SAT: 9:00am - 6:00pm
SUN: 10:00am - 6:00pm
Started by the Community, Continued for the Community
29 W State Street, Doylestown PA | Map
Phone: 215-348-4548 | Parking Info
MON-FRI: 10:00am - 7:00pm | SAT: 9:00am - 6:00pm
| SUN: 10:00am - 6:00pm
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Chocolate-Coffee Gingerbread Cake


Cakegingerbread.jpg

Ingredients:

  • Nonstick vegetable oil spray
  • 2 cups Local all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 cup Woodstock sugar
  • 1 cup mild-flavored olive oil
  • 3 large Roundtop Farm eggs
  • 1 cup freshly brewed Perfect Day Coffee
  • 1 cup chopped Equal Exchange Chocolate
  • 1/4 cup chopped crystallized ginger

Directions:

  • Preheat oven to 350°F. Butter 12-cup pan, spray with nonstick spray. Dust with flour last.
  • Whisk flour, baking soda, salt, cinnamon, cloves, and ginger in a medium bowl. Combine olive oil, sugar, and eggs in large bowl - whisk until well blended. Add dry ingredients and stir to blend. Mix in hot coffee, then chocolate and crystallized ginger.  Transfer batter to prepared pan.
  • Bake cake 55 to 60 minutes let cool for 25 minutes. Set out cakes on cooling rack for 1 hour.

Serve and Enjoy!

 


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