Print

Gingerbread Cake with Coffee and Chocolate

This moist gingerbread cake with coffee gets an added hit of flavour from chopped bittersweet chocolate. It’s festive & birthday-delicious.

Ingredients

Scale
  • 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

Instructions

  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.