Servings: 12 serving(s)
Prep time: 20 minutes
Total time: 1.5 hours 90 minutes
Cooking time: 1 hours 60 minutes
Chocolate gingerbread bundt cake is a beautifully spiced Holiday cake meant for sharing.
If you’re in need of a dessert idea for a Holiday gathering chocolate gingerbread bundt cake is your answer. Beautifully spiced and with a firm crumb it’s the kind of cake that is easy to slice and travels well. Even better, it doesn’t need frosting. Just a sprinkling of icing sugar will dress it up enough and a generous drizzle of molasses toffee sauce will make it extra special.
I brought this chocolate gingerbread bundt cake to a gathering with friends over the weekend. We hadn’t shared a meal with them in years and this felt like the perfect cake to celebrate reconnecting with old friends. (One day soon I’ll share the recipe for soy-glazed salmon that they served as the main dish.)
If you didn’t already know, chocolate, spice and molasses are a lovely combination. This isn’t a chocolate cake, per se, but you can catch a hint of chocolate flavour in each bite.
The full tablespoon of ginger in this recipe is no typo and even with all of the spice this cake has a mild flavour.
This recipe is from a Sobeys recipe magazine (link at bottom of post).
Chocolate Gingerbread Bundt Cake Recipe
- 3 cups flour, spooned in
- 3 Tbsp. cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1 Tbsp. ginger
- 2 tsp cinnamon
- 1/2 tsp salt
- ½ tsp. nutmeg
- 1/4 tsp cloves
- 2/3 cup butter, room temperature
- 1 1/2 cups sugar
- 3 eggs
- 1/2 cup Crosby’s Fancy Molasses
- 1 tsp. vanilla
- 2 cups sour cream
- Preheat oven to 350°F. Grease a 9 or 10-in. bundt or tube pan and dust with flour.
- In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, ginger, cinnamon, salt, nutmeg and cloves.
- In another bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time. Beat in molasses and vanilla.
- Add the dry mixture to the creamed mixture in three additions, alternating with the sour cream (beginning and ending with the dry mixture).
- Scrape batter into prepared pan and smooth the top. Bake 50 minutes to an hour, until a tester comes out clean when inserted into centre of cake and when the cake starts to pull away from the sides of the pan.
- Cool cake in pan for 10-20 minutes, then invert onto a cooling rack. When ready to serve, sprinkle over icing sugar.
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