By Yossy Arefi
Published March 8, 2024
- Total Time
- 1 hour 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour 25 minutes
- Rating
- 4(130)
- Notes
- Read community notes
This simple recipe, rich with chocolate chips and earthy molasses, is both forgiving and budget-friendly. It gets much of its moisture and fat from oil, which has a number of benefits. First, oil-based cakes also keep wonderfully, staying moist and delicious – sometimes even tasting better – after a few days at room temperature or in the refrigerator. But, best of all, its reliance on oil means that the batter comes together in one bowl and quickly. Bake it today, and serve it alongside a milky tea or coffee.
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Ingredients
Yield:8 to 12 servings
- 1cup/240 milliliters canola or grapeseed oil, plus more for the pan
- 1cup/220 grams dark brown sugar
- ½cup/150 grams unsulfured molasses
- 2large eggs
- 1½teaspoons ground cinnamon
- ½teaspoon fine salt
- 1½teaspoons baking soda
- 2cups/256 grams all-purpose flour
- ½cup/120 milliliters hot water
- 1cup/180 grams semisweet chocolate chips
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
517 calories; 29 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 16 grams polyunsaturated fat; 64 grams carbohydrates; 2 grams dietary fiber; 42 grams sugars; 5 grams protein; 293 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat oven to 325 degrees and oil a 9-by-5-by-3-inch loaf pan. Line the pan with a sheet of parchment paper that hangs over the two long sides.
Step
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In a large bowl, whisk together the oil, dark brown sugar, molasses, eggs, cinnamon and salt.
Step
3
Whisk in the baking soda, then gently stir in the flour.
Step
4
Add the hot water and stir slowly until the ingredients are fully combined.
Step
5
Stir in the chocolate chips, then transfer the batter to the loaf pan, and bake until a skewer inserted into the center comes out with a few moist crumbs or with a bit of melted chocolate, 75 to 85 minutes. (Top with tented aluminum foil if the cake begins to brown too quickly.)
Step
6
Let the cake cool in the pan for 10 minutes, then use the parchment paper to lift it onto a rack to cool completely. Slice and serve.
Ratings
4
out of 5
130
user ratings
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Cooking Notes
RudisHuman
Quick and easy to make, no mixer nec'y. Tasty too! Chocolate chips are not overwhelming, but a nice complement. Next time I'll coat chips in flour b4 adding to batter. They definitely sank.Also I'll reduce the temp by 25° or more. Was done at 70 minutes @425° as suggested, but apparently over done. The bottom 2-3 inches inside came out much darker in my stoneware (reason why?) loaf pan. But still very good! Storing in fridge to make it last. Nice crumb. Definitely better next day!
livcooks
What is the point of using dark brown sugar in addition to molasses?
Normie
Adding both molasses and dark sugar provides a more nuanced flavor.
Mamaprem
You can use olive in sweet recipes, but with a whole cup I wouldn’t do that in this recipe. Melted coconut oil would be great if you like the taste of coconut, which I do but not everyone does. Avocado oil is healthy and neutral tasting.
RudisHuman
Sorry, meant 325° oven.
Chloe
Based on comments, used coffee instead of water and chopped the chocolate chips so they wouldn’t sink. DIVINE and super easy! A fun departure from the usual molasses-ginger cake.
Lorraine Fina Stevenski
Avocado oil.
map
Maybe swap hot coffee for water…
Esther Gert
I am working on using up older pantry items. This was quite yummy with the addition of some crystaliized ginger along with the excellent recipe. Many thanks!
Christine
I didn’t want to use a cup of oil so I used 1/2 cup of mashed banana and 1/2 cup canola oil. I used strong coffee instead of water. Cooking time was more like 60 minutes. Excellent flavours. Turned out great
Josée
Very quick, very easy and delicious. I did coat the chocolate chips with flour and they still sunk to the bottom, the batter needs to be thicker for this not to happen but it was still very good.
Christine
I didn’t want to use a cup of oil so I used 1/2 cup of mashed banana and 1/2 cup canola oil. I used strong coffee instead of water. Cooking time was more like 60 minutes. Excellent flavours. Turned out great
Mark T
But seriously, how do you prevent the chocolate chips from sinking? I coated them in flour and it didn’t help even a little bit. Supper frustrating that only three or four bites per slice have chips, and those bites are really *only* chips. Also v frustrating that the recipe doesn’t address such a common issue.
edge
same problem!
Esther Gert
I am working on using up older pantry items. This was quite yummy with the addition of some crystaliized ginger along with the excellent recipe. Many thanks!
Leslie1Love
Made gluten free high altitude (5400 feet) with Bobs 1to1 flour and reduced baking soda 1/4 tsp and added 1 tablespoon flour to coat chocolate chips. Super tasty, nice rise. I made them as muffins.
Anna Stamborski
Like suggested I used brewed coffee and coated the chips in flour. I added 1/2 tsp of cardamom and ginger because why not - delicious!
Pengwina
I love the combination of chocolate and molasses, but for some reason it came out very very oily. I used coconut oil. I’m all for a moist crumb, but this was too oily for me. Not sure why it came out that way since no one else commented on that.
Anne
A cup of oil seems like a lot to me as well, but another factor might have been the coconut oil, which tends to be quite rich-tasting and is a saturated fat more akin to dairy butter or shortening in its effect on cholesterol levels, in contrast to canola or olive oil. Just a thought!
Kate
In case you don't have a 9x5 pan, I used a 8.5x4.5 and it didn't overflow.
Chloe
Based on comments, used coffee instead of water and chopped the chocolate chips so they wouldn’t sink. DIVINE and super easy! A fun departure from the usual molasses-ginger cake.
A. Dunalp
'Wicked' good, and so easy.
Golddogs
As with her other wonderful cakes, this doesn't need to be baked in a loaf pan. I used a 9-inch round pan and it worked well. I could see a doubled batch being turned into a wonderful layer cake with a molasses cream cheese frosting. The cake is delicious and does keep well. It sank a bit in the center, so maybe the heat could be increased a tad for a shallower layer? Also, check after 25 minutes because my cake didn't look done in the center but a tester came out clean.
EllenG
Can anyone suggest what I might need to tweak if using 1-1 GF flour? More liquid? Less? Psyllium husk powder for texture?
livcooks
What is the point of using dark brown sugar in addition to molasses?
joyceann
I wonder if this can be baked in a cast iron skillet…8”???
Traci P
So delicious. I live at high altitude so adjusted the baking soda accordingly. I also weighed mini chocolate chips - they melted beautifully throughout the cake. This is a keeper.
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