Chocolate Gingerbread Bundt Cake with Cream Cheese Frosting Recipe

How To Make Chocolate Gingerbread Bundt Cake with Cream Cheese Frosting

The spicy flavor of the ginger adds a nice accent to this gingerbread bundt cake mixed with a sweet flavor from the chocolate and cream cheese frosting.

Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes

Serves:

Ingredients

For Chocolate Gingerbread Cake:

  • ½cupvegetable oil
  • ½cupunsweetened cocoa powder,plus more for dusting
  • ½cupdark molasses
  • ¾cupdark brown sugar,packed
  • 2large eggs
  • ¼cupwhole milk or buttermilk
  • 1cupall-purpose flour,spoon & leveled
  • ¾tspbaking soda
  • ½tspcoarse salt
  • 2tspground ginger
  • 1tspground cinnamon
  • ¼tspground cloves
  • ¼tspground nutmeg

For Cream Cheese Frosting:

  • ¼cupunsalted butter,softened to room temperature
  • 4ozcream cheese,softened to room temperature
  • 3cupsconfectioners’ sugar
  • 4tbspmilk
  • 1tsppure vanilla extract
  • chocolate sauce,optional

Instructions

  1. Preheat oven to 325 degrees F.

  2. Spray a 9-inch bundt pan with nonstick spray. Dust with cocoa powder and tap out excess. Set aside.

  3. Over medium-low heat, melt together the oil, molasses, brown sugar, and ¼ cup of water in a medium saucepan until all of the brown sugar has dissolved.

  4. Transfer to a large bowl and allow to cool for 5 minutes. Whisk the eggs and milk into the molasses mixture after it has cooled. Set aside.

  5. As the cake cools, make the frosting: In a large bowl, beat the butter and cream cheese with an electric mixer until creamy. Gradually add the confectioner’s sugar.

  6. Add the vanilla and the milk, 1 tablespoon at a time until you’ve reached the desired thickness. Add a little more sugar or milk if necessary to achieve a spreadable frosting.

  7. Invert cake onto a cake stand or a large serving platter. Frost cake immediately before serving and drizzle with chocolate sauce.

  8. Cake remains fresh for up to 4 days stored in the refrigerator.

Nutrition

  • Calories: 407.65kcal
  • Fat: 18.17g
  • Saturated Fat: 5.64g
  • Trans Fat: 0.23g
  • Monounsaturated Fat: 9.10g
  • Polyunsaturated Fat: 2.12g
  • Carbohydrates: 60.75g
  • Fiber: 1.79g
  • Sugar: 49.63g
  • Protein: 3.80g
  • Cholesterol: 52.57mg
  • Sodium: 217.79mg
  • Calcium: 72.17mg
  • Potassium: 329.00mg
  • Iron: 2.00mg
  • Vitamin A: 84.95µg
  • Vitamin C: 0.01mg
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