Gingerbread with Milk Chocolate Chunks

Steps

1. Position rack in lower third of the oven. Preheat oven to 350°F. Spray a 9 inch square or 9 inch round pan with nonstick spray, or line with parchment paper.

2. In a medium bowl, whisk together the flour, salt and soda. Set aside.

3. In a large bowl, combine the brown sugar, molasses and honey. Whisk in the egg and ginger.

4. In a saucepan, heat the butter and water until butter is melted. Whisk the hot mixture into the honey mixture. Add the flour mixture and stir until smooth. Stir in the chocolate. Scrape the batter into the pan.

5. Bake until a toothpick inserted in the center of the cake comes out clean (with the exception of melted chocolate attaching itself to the toothpick). Bake 25 to 30 minutes for a square cake and a little longer for a round cake. Cool the cake on a rack in the pan. Invert the cake, remove the pan and peel off the paper liner (if using).

6. Serve the cake right side up, warm or at room temperature, plain or with a dollop of whipped cream.