Chocolate Gingerbread Bundt Cake with Toffee Sauce
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.
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.Print
Chocolate Gingerbread Bundt Cake with Toffee Sauce
Chocolate gingerbread bundt cake: Beautifully spiced and with a firm crumb it’s the kind of cake that is easy to slice and travels well. Meant for sharing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1:05
- Category: Cakes
- 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
- 1/2 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.
Can this cake be sliced and frozen?
Hello Pat, yes this recipe can be sliced and frozen -Marie from Crosby’s Kitchen
Excellent! Made with GF cup for cup flour excellent. Family loved
I made this Bundt cake and the toffee sauce and my family raved about it. I would like to make cupcakes out of this recipe- would that work? Also, oven temperature and baking time for the cupcakes would be greatly appreciated:)
Hi Lindi! Thank you for trying our recipes. We have never tried making cupcakes out of this recipe but I’m sure that would work. I can’t really give an idea of the baking time as we never tested it, sorry! If you give it a try, let us know :) -Marie from Crosby’s Kitchen
Hi Linda : did you do cupcakes? Would definitely appreciate hearing how they turned out and the details!
I would like to know if anything other than sour cream could be used in the chocolate gingerbread cake recipe. Thx
I would like to know if anything else , rather than sour cream, could be used in the chocolate gingerbread cake
Hello Mary. Thank you for your comment. Maybe plain Greek yogurt would work? -Marie from Crosby’s Kitchen
Where is the recipe for the toffee sauce?
There you go :) -Marie from Crosby’s Kitchen
For the cloves are they ground cloves or whole?
Are the cloves ground or whole cloves?
Thank you in advanced
For cocoa powder can you use dark cocoa powder or will that throw off the taste?
Hi Laurel, Dark cocoa powder would be great in this recipe.
Do you have any gluten free recipes? Grandchildren just recently have been advised to follow a gluten diet.would like to try the chocolate ginger cake substituting gluten free flour.Is this advisable?
Hi Ellen, I try all sorts of recipes with 1:1 gluten-free flour and and they usually work out fairly well. I find that molasses helps with the texture of GF baked goods. We do have a GF Baking eBook that has some easy recipes you might want to try. https://www.crosbys.com/20-gluten-free-baking-recipes/
Does the sauce need to be warm or cold?
Grace, the sauce is better when it is warm. It pours better and soaks into the cake better. Thanks for the question
I will be making the chocolate gingerbread cake for dessert on Christmas Day. It looks so yummy,
Hi Jean, Wonderful that you’re making the chocolate gingerbread cake. It’s a lovely recipe. Enjoy.
I am making that for Christmas dinner dessert!
Cannot find recipe for molasses toffee sauce
Hi Theresa, Here’s the recipe for the molasses toffee sauce: https://www.crosbys.com/molasses-caramel-sauce/
LOVE YOUR RECIPES
Looks SO warm n yummy!
Why does the recipe call for the flour to be spooned in? I’m not familiar with this term?
Thank you for a great looking recipe, keep them coming!
Hi Jo-Ann, It just means that the flour shouldn’t be scooped into the measuring cup since you’ll likely end up with to much flour. Instead you can use a spoon, or a small measuring cup, to fill the cup you’re measuring with.
Looks lovely and yummy.
Shirley, it not only looks lovely and yummy, it is lovely and yummy. Try making it to share with friends and/or family. Happy Holidays.