Gingerbread Cake with Coffee and Chocolate

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Gingerbread cake with coffee and chocolate

Gingerbread cake with coffee and chocolate is a moist, flavourful cake that combines some of my favourite flavours: coffee, chocolate and ginger.

I love baking birthday cakes, especially when I have a rainy Saturday afternoon free to bake. Too wet to enjoy work in the garden, too wet to get the kids out for a long walk in the woods and just wet enough for an afternoon of baking in the kitchen.

And not just any baking! It was my husband`s birthday so the ultimate baking challenge of the year.

My husband isn’t big on sweets so for special occasions I search out not-too-sweet cake recipes that taste wholesome and earthy. And I choose cakes that require no frosting, just a pretty dusting of icing sugar.

This is the perfect cake for those who love complex flavours and no fluffy frosting.

I found this recipe for gingerbread cake with coffee and chocolate on and it fit my husband’s criteria: dense, spicy, and not too sweet. Made in a bundt pan, the cake is festive enough that the kids can tell, even without the candles, that this is indeed a birthday cake.

My brother ate four pieces. My mom ate two. I lost count with Quincy. Guy ate one piece, but that’s like two thumbs up from him.

Gingerbread Cake with Coffee and Chocolate

  • 2 cups flour
  • 2 tsp. baking soda
  • 1 tsp. coarse kosher salt
  • 1 tsp ground cinnamon
  • 1 tsp. ground cloves
  • 1 tsp. ground ginger
  • 1 cup sugar
  • 1 cup Crosby’s Fancy Molasses
  • 1 cup olive oil or canola oil
  • 3 large eggs
  • 1 cup freshly brewed coffee (strong and hot)
  • 1 cup chopped bittersweet chocolate (5 to 6 ounces)
  • 1/4 cup chopped crystallized ginger (optional)

Coffee whipped cream:

  • 1 cup chilled whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon instant coffee


  1. Preheat oven to 350°F. Generously grease and flour a large tube or bundt pan.
  2. Whisk 2 cups flour and next 5 ingredients in medium bowl to blend.
  3. In a large bowl combine sugar, molasses, oil, and eggs; whisk until well blended.
  4. Add dry ingredients and stir to blend.
  5. Add chocolate to coffee and add to mixture (there will be a few lumps of chocolate left).
  6. Pour batter into pan. It’s a thin batter so don’t panic, just place the pan on a cookie sheet.
  7. Bake cake about 55 to 60 minutes (until it starts pulling away from the sides of the pan).
  8. Transfer pan to rack; cool cake in pan 20 minutes. Turn cake out onto rack and cool.

For coffee whipped cream: Combine all ingredients in large bowl. Using electric mixer, beat until peaks form.

If you love gingerbread you’re in the right place! We have a whole section on this blog devoted to gingerbread and a free Gingerbread e-Book too.


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8 thoughts on “Gingerbread Cake with Coffee and Chocolate

  1. Laura Miller says:

    Hi your recipes are fabulous can’t wait to try the Gingerbread, Coffee, Chocolate, thank you!

    1. Bridget Oland says:

      Thanks Laura, I’m so pleased you like them. Gingerbread is a particular favourite of mine…

  2. Jeannette Taylor says:

    Love this cake. Made it last week with my 12 year old Granddaughter to take home to mom and Dad and they loved it too,

    1. Bridget Oland says:

      Hi Jeannette,
      Glad everyone loved it. That recipe is one of my all-time favourites!

  3. Carole Rosart says:

    I remember growing up, my mother made a moist molasses cake. I lost the recipe and have never been able to find another. If anyone has it, it would be much appreciated if they would pass it along to me.

    Sometime I just crave for a glass of milk and a piece of that moist molasses cake.

    Thank you

    1. Hi Carole, We have several recipes for molasses cake, both on and in our Family Favourites cookbook. Here is a like to a good selection of them.

      1. Carole Rosart says:

        Thank you for your reply for the Molasses cake recipe I requested…..After loooking them all over, none of them resembles my mothers moist molasses cake with raisins.
        Her cake was baked in a 9×13 pan…We never iced ours, but then it never lasted long enough to get iced…..”Oh it was soooooooooooo good”

        But thank you any way, I guess I will keep searching.

  4. Dana Wong says:

    Just made the chocolate coffee gingerbread cake and whipped cream. it turned out perfectly delicious. I’ll be making it again. Thanks for the recipe.

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