Gingerbread Cake with Coffee and Chocolate

Servings: 8-10 serving(s)

Prep time: 15 minutes

Total time: 1 hours 15 minutes

Cooking time: 1 hours

Take me to the recipe

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

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.

One more thing…

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10 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.

        1. Sounds like one my Mother made, she called it War Cake. It was delish , I love ginger and raisin.

  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.

  5. The Apple Molasses cake is the best cake EVER!! Made it for a big 80th. here. Moist for days.
    Freezes perfectly!
    Thank You,
    Sheila McAllister

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