Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with aluminum foil. Don’t forget to spray it with cooking spray to prevent sticking. This initial preparation ensures that your cake comes out smoothly.
In a large bowl, combine the eggs, sour cream, brown sugar, oil, vanilla, ginger, cinnamon, allspice, salt, and nutmeg. Whisk everything together until well mixed. The mixture should be smooth and creamy, signaling that it’s ready for the next step.
In a separate medium microwave-safe bowl, add the chocolate chips and heat them in the microwave on high power. Stop every 20 seconds to check and stir until the chocolate is fully melted and smooth. This step is crucial for achieving that decadent chocolate flavor.
Let the melted chocolate cool for a minute or two before adding it to the large bowl of ingredients. This way, you avoid scrambling the eggs. Whisk the chocolate into the batter until everything is thoroughly combined.
Add half of the flour to the batter and stir gently until just combined. This step helps the flour integrate without overmixing, which keeps the cake light and fluffy.
In a glass measuring cup or another microwave-safe bowl, heat the water in the microwave for about 1 minute, just until hot but not boiling. You want it warm enough to dissolve the molasses but not so hot that it affects the other ingredients.
To the hot water, add the molasses (tip: spray your measuring cup with cooking spray to prevent sticking) and the baking soda. Stir this mixture together; you’ll notice it bubbling up. That’s the reaction you want to help the cake rise!
Pour the molasses-water mixture into the large bowl with the batter and stir until everything is well combined. The batter may seem thin and slightly lumpy, but that’s perfectly fine.
Add the remaining half of the flour and mix gently until just combined. The batter should be pourable and slightly bubbly, indicating it’s ready for the oven.
Pour the batter into the prepared pan. The pan will be quite full, but that’s okay—this cake doesn’t rise a lot. Bake for about 48 to 56 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Once baked, allow the cake to cool completely in the pan on a wire rack. This cooling step ensures the cake sets properly and makes it easier to cut.
Open the container of whipped topping and gently fold in the additional ginger. Be careful not to overmix, as this can cause the topping to deflate. Spread the whipped topping evenly over the cooled cake.
Finally, sprinkle the toffee bits and mini chocolate chips evenly over the top of the cake. Slice and serve this delightful creation, letting each bite transport you to dessert paradise!
