Chocolate Gingerbread Bundt Cake
Ingredients
The cake
-
½
cup
vegetable oil
-
½
cup
unsulphured or dark molasses
-
¾
cup
packed dark brown sugar
-
¼
cup
water
-
2
large
eggs
-
¼
cup
whole milk
-
1
cup
all-purpose flour
-
½
cup
unsweetened cocoa powder
-
¾
teaspoon
baking soda
-
½
teaspoon
coarse salt
-
2
teaspoons
ground ginger
-
1
teaspoon
ground cinnamon
-
¼
teaspoon
ground cloves
-
¼
teaspoon
ground nutmeg
The frosting
-
¼
cup
unsalted butter
-
4
ounces
full-fat brick cream cheese
-
2-3
cups
confectioners’ sugar
-
2-4
tablespoons
milk
-
1
teaspoon
pure vanilla extract
-
to taste
chocolate sauce (optional)
Instructions
- Preheat the oven to 325°F (163°C) and prepare a 9-inch Bundt pan with nonstick spray and cocoa powder.
- In a saucepan, melt the oil, molasses, brown sugar, and water over medium-low heat until dissolved, then cool for 5 minutes.
- Whisk in the eggs and milk into the cooled molasses mixture.
- Sift together the flour, cocoa powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg, then fold into the molasses mixture until just combined.
- Pour the batter into the prepared pan and bake for about 30 minutes until a toothpick comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
- For the frosting, beat the butter and cream cheese until creamy, then gradually add confectioners' sugar, vanilla, and milk until desired thickness is reached.
- Invert the cooled cake onto a serving platter, frost immediately, and drizzle with chocolate sauce if desired.
Nutrition Facts (estimated)
Servings
10-12
Calories
350
Total fat
15g
Total carbohydrates
50g
Total protein
4g
Sodium
200mg
Cholesterol
40mg
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