Chocolate Gingerbread Cake
- Total Time
- 1¼ hours
- Rating
- Comments
- Read comments
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Ingredients
- 10tablespoons/141 grams unsalted butter, softened, plus more for greasing pan
- 1¾cups/224 grams all-purpose flour, plus more for pan
- 1teaspoon baking powder
- ½teaspoon baking soda
- ¾teaspoon kosher salt
- 1tablespoon ground ginger
- 2teaspoons ground cinnamon
- ½teaspoon ground allspice
- ¼teaspoon ground cardamom
- ¼teaspoon freshly grated nutmeg
- ⅔cup/146 grams dark brown sugar
- 2large eggs
- ⅓cup unsulfured molasses (not blackstrap)
- 1tablespoon finely grated fresh ginger
- ½teaspoon finely grated lemon zest
- ¾cup buttermilk
- ¼cup/28 grams chopped crystallized ginger
- ½cup/85 grams chopped semisweet chocolate
Nutritional analysis per serving (8 servings)
433 calories; 19 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 62 grams carbohydrates; 2 grams dietary fiber; 38 grams sugars; 6 grams protein; 304 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees and butter a 9-by-5-by-3-inch loaf pan. Line pan with parchment paper and butter and flour the paper.
- Step 2
In a medium bowl, whisk flour, baking powder, baking soda, salt and spices until well combined.
- Step 3
In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar and butter. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, mixing for about 20 seconds in between each and scraping down the sides and bottom of the bowl as necessary. Add molasses, fresh ginger and lemon zest and mix to combine.
- Step 4
Set mixer to low and alternately add dry ingredients and buttermilk in 3 additions, beginning and ending with dry. Stir until a few spots of flour remain. Remove the bowl from the mixer and, with a spatula, fold in the crystallized ginger and chocolate.
- Step 5
Pour batter into prepared pan, smooth the top and bake the cake until set and puffed, and a tester inserted into the center comes out clean, 50 to 60 minutes.
Private Notes
Comments
Made this for Christmas Eve. It was excellent - super moist and gingery! I did bake this recipe in a single 9” cake pan which holds the same volume as the loaf pan called for in the recipe, just had to reduce time to 45-47 minutes. Dusted w/powdered sugar and served warm with vanilla ice cream for holiday dessert perfection.
This chocolate gingerbread is AMAZING...followed recipe exactly -- I have a convection steam oven and conv. humid (no add'l steam) at 325 for 40 min. the taste was CRAZY....it is a bit of work and worth organizing/measuring all ingredients before starting. not a thick batter but oh so good...I made 2 - one after another as I had to give one away....just couldnt let it go w/o tasting it...shared with a class and everyone raised their eyebrows looking for who made it....Moi!! :)
Wonderful cake. I made it as a gift, so I cooked it in a 9" round pan and dusted the top with powdered sugar. I had enough batter left over to make three cupcakes, which gave me a chance to taste the cake, too. Might be my favorite gingerbread cake recipe of all time.
I used only one stick of butter because I was too lazy to cut into another stick. I was also too lazy to measure the chocolate chips and probably went well over the half cup, but I have never in my life said, “There are too many chocolate chips in this.” I skipped the crystallized ginger and didn’t miss it, as the cake still had plenty of zing. Final product was delicious!
Since my loaf pan has gone missing I made this in a Bundt pan, took 35 minutes and came out perfect. I actually used a coco-sugar-oil combo for the chocolate, and left out the lemon zest, but otherwise followed the recipe. Delicious.
Original recipe did not pop ginger as much as expected. Went to: 55 g crystallized ginger (about double the original) 55 g dark chocolate morsels (69% cacao) (about 2/3 of original) zest of two small organic lemons (about double the original) Everything else the same. Better flavor balance, more gingery. Pushed the recipe from 4 to 5 stars.