Description
This Chocolate Gingerbread Cake is rich, moist, and full of warm holiday spices with a deep chocolate flavor. It’s an easy-to-make, crowd-pleasing dessert perfect for the festive season. Enjoy the cozy aroma and decadent taste of this delightful cake.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3/4 cup Dutch-processed cocoa powder, sifted
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- Pinch of ground cloves
- 1/2 tsp salt
- 1/4 cup vegetable oil
- 3/4 cup buttermilk, room temperature
- 3/4 cup hot water
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3 Tbsp fancy molasses
- For Chocolate Ganache Frosting:
- 20 oz high-quality dark chocolate, chopped
- 2 cups heavy whipping cream
- 3/4 cup unsalted butter
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- In a separate bowl, whisk together vegetable oil, buttermilk, eggs, vanilla extract, and molasses until well combined.
- Gradually add the wet ingredients to the dry ingredients while mixing on low speed.
- Slowly pour in the hot water while mixing. The batter will be thin; this is normal.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cakes cool in the pans for 10 minutes.
- Transfer to a wire rack to cool completely before frosting.
- To make the chocolate ganache frosting, heat the heavy whipping cream and butter in a saucepan over medium heat until it just starts to simmer. Do not boil.
- Remove from heat and pour over the chopped chocolate in a heatproof bowl.
- Let sit for 5 minutes, then stir until smooth and glossy.
- Allow the ganache to cool until it thickens to a spreadable consistency.
- Assemble the cake: Place one cake layer on a serving plate. Spread a generous amount of ganache over the top. Add the second cake layer and frost the top and sides with the remaining ganache.
- Let the frosting set before slicing and serving.
Notes
- For an alternate ganache version, use 1 1/2 cups heavy whipping cream and 1/2 cup unsalted butter.
- This cake can be baked as a bundt cake (40-45 minutes) or as cupcakes (18-20 minutes).
- Add a pinch of cayenne for extra spice or orange zest for a citrus twist.
- Dust with powdered sugar, top with whipped cream, or drizzle with caramel for decoration.
- Store covered at room temperature for up to 2 days, in an airtight container in the refrigerator for 5 days, or freeze wrapped slices for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Cakes and Cupcakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30g
- Sodium: N/A
- Fat: 18g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: N/A