Gingerbread Chocolate Bundt Cake
This Gingerbread Chocolate Bundt Cake combines the warm spices of classic gingerbread with rich cocoa for a festive and decadent holiday dessert. Moist, flavorful, and drizzled with chocolate glaze, it’s perfect for Christmas gatherings.
Servings: 12 slices
Calories: 320kcal
Cost: 14
Equipment
- bundt pan
- mixing bowls
- electric mixer
- whisk
- measuring cups and spoons
- wire rack
- oven
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup molasses
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup hot water or coffee (to enhance chocolate flavor)
- 1/2 cup semi-sweet chocolate chips (optional)
- powdered sugar or chocolate glaze, for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
- In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, ginger, cinnamon, cloves, and salt. Set aside.
- In a large mixing bowl, beat butter and brown sugar until light and fluffy. Add eggs one at a time, then mix in molasses.
- Alternate adding dry ingredients and buttermilk to the wet mixture, beginning and ending with dry ingredients. Stir until just combined.
- Gradually mix in hot water or coffee until smooth. Fold in chocolate chips if using.
- Pour batter evenly into the prepared bundt pan and smooth the top. Bake for 40–45 minutes or until a toothpick inserted comes out clean.
- Let cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar or drizzle with chocolate glaze before serving.
Notes
For the best texture, don’t overmix the batter. You can substitute molasses with dark honey or maple syrup if preferred. Dust with powdered sugar or top with a chocolate ganache for an elegant finish. Store covered at room temperature for up to 3 days.