Go Back
–+ servings
Chocolate gingerbread cake on a cake plate

The Best Chocolate Gingerbread

Sean
A holiday classic with a twist, gingerbread with chocolate and espresso.
5 from 1 vote
Print Recipe Pin Recipe Add to Collection
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine French
Servings 16 servings
Calories 385 kcal

Equipment

  • Spoon
  • Micro plane grater
  • 9 x 13 baking dish
  • Stand mixer with paddle attachment
  • Mixing Bowl
  • Whisk

Ingredients
 
 

Gingerbread

  • 2¼ cup flour
  • 1 cup brown sugar packed
  • 1¼ cup buttermilk room temperature
  • 6 oz bittersweet chocolate melted, cooled
  • 3 eggs room temperature
  • ¾ cup butter unsalted, softened
  • ½ cup molasses not blackstrap
  • 3 tbsp fresh ginger minced or grated
  • 1 tbsp espresso powder
  • 1 tbsp ground ginger
  • 1¼ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp ground cloves

Ganache Frosting

  • 4 oz bittersweet chocolate
  • ½ cup heavy cream
  • ¼ cup powdered sugar

Instructions
 

  • Preheat the oven to 350°F, 177°C, or gas mark 4. Grease the baking dish.
  • In a mixing bowl add the flour, espresso, cinnamon, cloves, baking soda, ground ginger and whisk to combine.
  • In the stand mixer, on medium high speed, beat the butter until smooth. Add the brown sugar and cream until butter starts to lighten. Add the eggs in one at a time waiting at least a minute between each egg. Add the molasses and reduce the speed to low. Add the melted and cooled chocolate. Mix until combined.
  • Starting with the flour mixture add ⅓ of the flour to the stand mixer and mix until just combined. Then add half of the buttermilk and mixed until just combined. Repeat the processed alternating between the flour mixture and buttermilk.
  • Pour into greased baking dish and bake for 45 min or until a toothpick or knife inserted in the center comes away clean.
  • When the cake is cooling add the sugar to the cream and heat the cream until steam forms and pour over the chocolate. Allow to sit for 5 minutes and then mix. Pour over the cooled cake.

Notes

This cake can be frozen for up to 2 months in an air tight container. 

Nutrition

Serving: 1sliceCalories: 385kcalCarbohydrates: 48gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 65mgSodium: 131mgPotassium: 359mgFiber: 2gSugar: 31gVitamin A: 460IUVitamin C: 0.1mgCalcium: 83mgIron: 3mg
Nutrition Disclaimer*
Keyword Chocolate, Gingerbread, Holiday, Molasses
Tried this recipe?Let us know how it was!