Ingredients
½cupvegetable oil
½cupunsweetened cocoa powder,plus more for dusting
½cupdark molasses
¾cupdark brown sugar,packed
2large eggs
¼cupwhole milk or buttermilk
1cupall-purpose flour,spoon & leveled
¾tspbaking soda
½tspcoarse salt
2tspground ginger
1tspground cinnamon
¼tspground cloves
¼tspground nutmeg
¼cupunsalted butter,softened to room temperature
4ozcream cheese,softened to room temperature
3cupsconfectioners’ sugar
4tbspmilk
1tsppure vanilla extract
chocolate sauce,optional
Preparation
Preheat oven to 325 degrees F.
Spray a 9-inch bundt pan with nonstick spray. Dust with cocoa powder and tap out excess. Set aside.
Over medium-low heat, melt together the oil, molasses, brown sugar, and ¼ cup of water in a medium saucepan until all of the brown sugar has dissolved.
Transfer to a large bowl and allow to cool for 5 minutes. Whisk the eggs and milk into the molasses mixture after it has cooled. Set aside.
As the cake cools, make the frosting: In a large bowl, beat the butter and cream cheese with an electric mixer until creamy. Gradually add the confectioner’s sugar.
Add the vanilla and the milk, 1 tablespoon at a time until you’ve reached the desired thickness. Add a little more sugar or milk if necessary to achieve a spreadable frosting.
Invert cake onto a cake stand or a large serving platter. Frost cake immediately before serving and drizzle with chocolate sauce.
Cake remains fresh for up to 4 days stored in the refrigerator.
