Gingerbread cake is very traditional this time of year, but I decided to give it a twist and make the cake chocolate with all the gingerbread warmth and spices. It is absolutely phenomenal and will be a showstopper at your house. Topped with a rich cream cheese frosting, it's a cake you'll want to make all year long!
Chocolate Gingerbread Cake
Makes 1 bundt cake or 4 mini bundt cakes
1/2 cup vegetable oil
1/2 cup molasses
3/4 cup dark brown sugar
1/4 cup water
2 large eggs
1/4 cup whole milk
1 cup gluten free 1:1 flour (Bob's Red Mill is my go-to)
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Cream Cheese Frosting:
1/4 cup butter, softened
4 oz. cream cheese, softened
2 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla
Preheat oven to 325°F. Spray a bundt pan with nonstick spray. Dust with cocoa powder and tap out excess. Set aside. In a small saucepan, melt together the oil, molasses, brown sugar, and water until all the sugar is dissolved. Transfer to a large bowl and allow to cool. Whisk in the eggs and milk. In a separate bowl whisk together dry ingredients, then add to wet ingredients and mix to combine. Pour batter into prepared pan and bake for 30 minutes or until cake is pulling away from the sides and a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack. While the cake is cooling, make the frosting by beating the butter and cream cheese until creamy. Add the powdered sugar, vanilla, and milk. You can add more powdered sugar or milk to get the desired consistency. You want a nice spreadable frosting. Invert the cake onto a cake stand and frost. Store in refrigerator for up to 4 days.
Step-by-step tutorial:
Gather your ingredients. You will need vegetable oil, molasses, dark brown sugar, eggs, whole milk, gluten free 1:1 flour, cocoa powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
In a saucepan over medium heat, melt together 1/2 cup oil, 1/2 cup molasses, 3/4 cup dark brown sugar, and 1/4 cup water until all the sugar is dissolved. Pour into a large mixing bowl and let cool. Add 2 eggs and 1/4 cup milk. Whisk until combined. In another bowl, whisk together 1 cup GF flour, 1/2 cup cocoa powder, 3/4 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ginger, 1 teaspoon cinnamon, 1/4 teaspoon cloves, and 1/4 teaspoon nutmeg.
Add the dry ingredients to the wet and stir until combined. It can still be a little lumpy. Pour the batter into your greased and dusted bundt pan (or mini bundt pan).
Bake at 325°F for about 30 minutes or until done. Allow to cool on a wire rack, then invert cakes and cool completely.
While cakes are cooling, make the frosting. Cream together 1/4 cup softened butter and 4 oz. softened cream cheese. Add 2 cups powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla. Beat until smooth. You can add more milk or powdered sugar to get desired consistency.
Frost cooled cake. I put the frosting in a piping bag and then topped each mini bundt cake like this!
The taste of the chocolate and gingerbread together is such a great combination!
This cake is bound to be a hit, even with those who aren't huge gingerbread fans. The chocolate will win them over.
The cream cheese frosting pairs so well with the cake too!
It's elegant, festive, and absolutely delicious. Enjoy!
Recipe Source: Recipe adapted from a recipe at Sally's Baking Addiction