Chocolate Gingerbread Bundt Cake with Cream Cheese Frosting Recipe

Preheat oven to 325 degrees F.

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

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.

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.

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.

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.

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

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