Chocolate Chip Gingerbread Cake

2 1/2 cups plus 2 T. flour
1/2 cup natural cocoa powder, plus addition for dusting
1 t. baking soda
1/2 t. salt
1 1/2 t. ground ginger
1 t. ground cinnamon
1/2 t. ground allspice
1/4 t. ground cloves
1/4 t. ground nutmeg
1/4 t. freshly ground black pepper
One 12 oz. pkg. miniature semisweet chocolate chips
3/4 cup (1 1/2 stick) unsalted butter, at room temperature
1 1/4 cups sugar
1 t. pure vanilla extract
2 large eggs
1 cup dark molasses
1 cup very hot water

Position a rack in the middle of the oven and preheat the oven to 350F.  Butter and flour a 10-cup Bundt pan. Whisk together 2 1/2 cups of the flour, the 1/2 cup cocoa, baking soda, salt, ginger, cinnamon, allspice, cloves, nutmeg and pepper in a medium bowl. Toss the chocolate chips with the remaining 2 T flour in another medium bowl. Beat the butter, sugar, and vanilla with a mixer on medium high speed in a large deep bowl, occasionally scraping down the sides of the bowl with a rubber spatula, for about 3 minutes, until light and fluffy. Reduce the speed to medium and add the eggs, one at a time, beating well after each addition. Whisk together the molasses and hot water in a 4-cup glass measure or a bowl. Reduce the mixer speed to low and add the flour mixture alternately with the molasses mixture in a 3 batches, occasionally scraping down the sides of the bowl with the spatula and beating just until well blended.

Fold in the chocolate chips. Transfer the batter to the prepared pan. Bake for 55 to 60 minutes, until the cake begins to pull away from the sides of the pan and is firm to the touch. Cool the cake in the pan on a wire rack for 20 minutes. Invert the cake onto the rack and cool completely. Serve, lightly dusted with cocoa, and cut into wedges. Serves 12

Damn that looks good... now I'll have to actually make it! lol