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