Name: Chocolate Gingerbread Cake
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 12
Cuisine: Cake
Ingredients: 2 1/2 cup all-purpose flour; 1 cup. unsweetened cocoa; 2 cups. granulated sugar; 1/4 cup packed brown sugar; 1 1/2 tablespoon ground ginger; 1 tablespoon. ground cinnamon; 1 teaspoon. ground allspice; 1/2 teaspoon freshly grated nutmeg; 2 teaspoon baking soda; 3/4 teaspoon baking powder; 1/2 teaspoon kosher salt; 1 1/4 cup whole milk; 3/4 cup canola oil; 3 large eggs; 1/4 cup molasses (not blackstrap); 1 tablespoon pure vanilla extract; 1 cup boiling water; For the frosting; ½ cup brown sugar; 2 ½ tablespoons water; 1 tablespoon bourbon (optional); 2 sticks butter, softened; 4 cups powdered sugar; 1 tablespoon milk (optional); Chopped gingersnaps

Jump to Recipe

It wouldn’t be the holidays without gingerbread! This chocolate gingerbread cake is a simple show stopper! The brown sugar frosting is the perfect complement to spiced gingerbread! This is a great way to end your holiday meal!

I remember going to visit my great aunt when I was very small. I didn’t care for my aunt. I thought she was mean and scary.

Then one day, she served me a slice of cake. For a second, I thought I was a little too harsh on her. Here she was being nice and offering me a slice of cake (which I assumed was chocolate, my favorite). Then I tasted the cake. It was gingerbread, but it had a very strong molasses flavor and was heavily spiced.

The cake wasn’t served with frosting, whipped cream, or even powdered sugar. Just plain, old unsweetened cake.

I went back to thinking my aunt was mean.

So here I am, making a gingerbread cake. But this is a CHOCOLATE cake and it has frosting!

What Is Gingerbread Cake?

Gingerbread really refers to any sort of baked good that is flavored with ground ginger, cloves, nutmeg, or cinnamon as well as molasses.

Those same flavors come together in this bundt cake recipe, but the spices are subdued by the sweet taste of chocolate.

How To Make Gingerbread Cake

STEP ONE – Prepare the brown sugar syrup for the frosting. In a small saucepan bring brown sugar and water to a boil, and stir until the sugar dissolves. Remove from heat and stir in bourbon if using. Allow the sugar to come to room temperature while you prepare the cake.

STEP TWO -Heat oven to 350°F. Coat a bundt pan with nonstick cooking spray and set aside.

STEP THREE– In a large bowl, whisk together flour, cocoa, granulated and brown sugars, spices, baking soda, baking powder, and salt. In a large measuring cup or bowl, whisk together milk, oil, eggs, molasses, and vanilla.

STEP FOUR – Add milk mixture to flour mixture and mix until fully incorporated.

STEP FIVE – Add hot water to the batter and mix well to combine (batter will be thin). Pour batter into greased bundt pan.

STEP SIX – Bake the cake until a toothpick inserted in the center comes out clean, about 45 to 50 minutes. Let the cake cool for 10 minutes in the pan before transferring to a wire rack to cool completely.

STEP SEVEN – While the cake cools prepare the frosting. Cream the butter in a stand mixer and cooled sugar mixture together until creamy, light, and fluffy. Slowly beat in the powdered sugar. Add milk to the frosting until you get a spreadable consistency.

STEP NINE – Spread the frosting over your cake and top the cake with crushed gingersnaps.

What Kind Of Molasses Do I Use For Baking?

Molasses is the dark, sticky syrup left behind after the sugar has been boiled out of cane and beet juices.

Most recipes call for light molasses or unsulphured molasses.

You will sometimes see blackstrap molasses but use it in your cooking with caution, blackstrap molasses can be strong and overpowering.

Can Gingerbread Cake Be Frozen?

Yes! You can totally freeze this chocolate bundt cake! Once the cake is come out of the pan and has cooled completely. Wrap the cake completely in plastic wrap and then again in aluminum foil. Place the cake in the freezer for up to 2 months.

When ready to use, thaw the cake completely and continue with the frosting.

How To Store Gingerbread Cake

Since this cake is covered in buttercream frosting, I would recommend storing this cake in the fridge. Bring the cake to room temperature just before serving.