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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