Chocolate Gingerbread Bundt Cake

This chocolate gingerbread cake is incredibly moist with rich cocoa, warm spices and molasses. It's topped with a drizzle of chocolate ganache, but is equally delicious with a sprinkle of powdered sugar on top. It's perfect for the holidays!

Prep Time30

Cook Time50

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: Chocolate Gingerbread Bundt Cake

Servings: slices

Author: Fiona Dowling

Equipment

12-cup bundt pan

Ingredients

Chocolate Gingerbread Cake

2 cups all-purpose flour (250 grams)
¾ cup cocoa powder (60 grams)
2½ teaspoons ground ginger
1½ teaspoon cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1/2 cup unsalted butter (112 grams) softened
¼ cup vegetable oil (60 ml) or canola oil
1 cup granulated sugar (200 grams)
½ cup brown sugar (105 grams)
3 large eggs
½ cup molasses cooking or fancy, do not use blackstrap
2 teaspoons vanilla extract
1 cup sour cream (240 ml) full-fat, room temperature
½ cup boiling water (120 ml)

Chocolate Ganache

4 ounces dark chocolate (112 grams) I used 50%, semi-sweet chocolate works too, about 2/3 cup chocolate chips
½ cup whipping 33-35% MF

Instructions

Gingerbread Bundt Cake

Preheat the oven to 350℉ (180℃). Lightly grease a 12-cup bundt pan. I prefer to use pan release - you can either use store bought or make your own (I've included instructions in the recipe notes). Be sure to get into every crease of the bundt pan. I like to use a pastry brush for this.
In a medium bowl sift together the flour, cocoa, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda and salt. Give the bowl a whisk so that everything is evenly combined. Sifting is necessary to ensure there are no lumps.
In a separate large bowl, beat together the butter and sugars until creamed. Then beat in the oil.
Add the vanilla into the butter mixture, then mix in the eggs 1 at a time. After beating in each egg, turn off the mixer and scrape down the sides of the bowl.
With the mixer on a low speed, mix the dry ingredients into the butter mixture about ⅓ at a time. Between each ⅓ of the dry ingredients, beat in ½ of the sour cream. You'll start and end with the dry ingredients. After each addition, scrape down the sides and bottom of the bowl. You can do this with a wire whisk, or with an electric mixer on a low speed. Do not overmix.
Whisk the boiling water into the batter until smooth.
Pour the batter into the prepared pan.
Bake in the middle of the preheated oven for about 50-60 minutes, or until an inserted toothpick comes out clean or with a few moist crumbs. The top should feel slightly springy to the touch. Note that ovens can vary by 10-15% - your cake could therefore take longer than 60 minutes.
Cool the cake in the pan for at least 20 minutes before carefully inserting onto a wire rack to continue cooling.

Chocolate Ganache

If using a chocolate bar or baking squares, finely chop the chocolate first.
Place the chocolate in a heatproof bowl.
Heat the cream until almost boiling - either in short intervals in the microwave or in a saucepan over low heat while gently stirring. Do not let the cream burn!
Pour the hot cream over the chopped chocolate. Let it sit for about 2-4 minutes, then whisk until smooth.
Place the cake on the plate that you plan to serve it on. Pour the warm ganache over the top, letting it drizzle down the sides.

Notes

Cocoa: I prefer to use Dutch process for a richer flavor and darker color. If you prefer your cake to be less chocolate-y, I recommend using 2 1/4 cups all-purpose flour (instead of 2 cups as listed in the recipe) and 1/2 cup cocoa (instead of 3/4 cup as listed in the recipe.
Spices: For a more subtle hint of spice use 1 1/2 teaspoons ginger, 1 teaspoon cinnamon, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves instead of the amounts listed in the recipe. For a more pronounced spice flavor, use 1 tablespoon ginger, 2 teaspoons cinnamon, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground ginger.
Sour Cream: Use full fat. It should be at room temperature.
Pan Release: Pan release can be purchased at specialty baking store or online. To make your own, beat together 1/4 cup vegetable oil, 1/4 cup flour and 1/4 cup oil until smooth. Spread the pan release onto your pan using a pastry brush. Store in an airtight container in the fridge (this will make enough to last you a long time).
Storage: Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. The bundt cake (without ganache) can be made ahead and cooled fully. Then wrap in plastic (going around the hole in the middle). Then wrap in heavy duty foil (you don't need to go around the hole) or place in a large freezer bag or freezer container. Freeze for up to 2 months. Thaw in the fridge. Do not thaw on the counter, as the cake can become gummy.
Nutrition: Details provided are an estimate only based on 1 slice with ganache, assuming the cake is sliced into 12 uniform pieces.

Nutrition