Last updated on December 10th, 2021
Fasten your seat belts, folks. I have a moist and delicious Chocolate Gingerbread Cake to share with you!
Last Friday, I made the cake in a round, standard-size (9-cup) Bundt pan…
And enjoyed multiple slices with a side of whipped cream.
On Sunday, I made the same cake in my nifty new Nordicware “gingerbread house” Bundt pan. I purchased the pan for about $22 from this online source.
The cake, outfitted with windows, chimney, and trees, made a devilishly delicious gift for my devilishly terrific friend Brenda Johnson. Hopefully Brenda will weigh in on the cake’s merits in the comment field below this post.
Whatever Bundt pan you use, be sure to grease and flour it well. Or, do what I did, and simply spray it generously with Baking Spray. Baking spray contains flour. My cake released itself without a hitch. Not one crumb remained in the pan!
To make your cake-baking adventure go smoothly, be sure to measure out all of your ingredients before you start mixing. Speaking from experience, there’s nothing worse than making up a batter only to realize that you forgot to add some key ingredient.
The following preliminary steps will save you a lot of trouble:
First, tip 1/2 cup unsweetened baking cocoa into 1 cup of hot coffee…
And whisk them together.
Then combine each of the following in a small bowl:
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt.
Also, center the oven rack and heat the oven to 350°F.
Alrighty then. Let’s make our Chocolate Gingerbread Cake!
Knock 8 tablespoons (1 stick) of unsalted, room temperature butter into the work bowl of a standing mixer (or, use any large bowl if you are using handheld electric beaters).
To the butter, add 1/2 cup vegetable or canola oil…
And 1 1/4 cups regular granulated sugar.
Beat the butter mixture at medium speed until it turns white and fluffy and it looks to all the world like whipped cream — about 3 minutes. YUM.
Then beat in the baking soda/spice mixture. (Aren’t you glad you mixed these in advance?)
If your spice mixture clings to the sides of the bowl, just scrape it down with a green spatula.
One at a time, beat in 3 large, room temperature eggs (one of my eggs slipped out of the bowl before I snapped this photo).
Beat in 1/2 cup ordinary molasses. Blackstrap molasses is too salty and dry for this cake.
At low speed, beat in 2 cups of flour one big spoonful at a time…
While alternating the flour with the coffee/cocoa mixture that you prepared in advance.
And that’s it — our batter is made!
Tip the batter evenly into the Bundt pan, which, again, should be placed on a baking sheet.
The batter looks and smells so wonderful that you might be tempted, as I was, to eat it raw.
Bake until a skewer inserted in the cake comes out clean — 55 minutes to 1 hour. My cake, baked in a low-end gas oven, was perfectly done after exactly 1 hour. Let the cake cool in the pan for 8-10 minutes. As it cools, the cake will pull away from the sides of the pan, making it easier to unmold.
Then place a cake plate or platter over the Bundt pan…
Say a prayer…
And invert to unmold the cake. Voila — perfection! If located in a nice neighborhood, this house would sell for $1.5 million.
The cake requires nothing more than a dusting of snow (i.e., confectioners sugar) to bring out its architectural details. On the gingerbread house, these details include windows, roof shingles, and foundation plantings. I adorned the platter with freshly-snipped evergreen boughs from my garden. You know, for added curb-appeal.
As you’ve just seen, a stunningly-beautiful cake is really quite easy to achieve. All you need is the right recipe and a standard 9-cup Bundt pan. I’ve tested this recipe twice, and can assure you that it produces a dark, decadent, and magically-moist cake that everyone will want to eat.
Here’s the printable: