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.
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.
- 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