You know that cozy feeling when the air smells like cinnamon and cocoa? That’s what this Chocolate Gingerbread Cake is all about. It’s rich, warm, and just the right mix of sweet and spice that feels like a hug in cake form.

I still remember the first time I made it — the aroma filled my kitchen before I even peeked in the oven. The chocolate adds a deep flavor, while the ginger gives it that holiday kick. It’s soft, moist, and tastes even better the next day.

If you love chocolate and holiday spices, this cake is the perfect mix. It’s the kind of dessert that makes everyone ask for seconds. Trust me, one slice and you’ll want to bake it all season long.

So grab your mixing bowl and a cozy sweater. Let’s make this Chocolate Gingerbread Cake and fill your kitchen with the sweetest holiday scent ever.

Why You’ll Love This Recipe

• Perfect Holiday Dessert: A delightful mix of chocolate and warm spices makes this cake a festive must-have.
• Moist and Flavorful: The combination of buttermilk, molasses, and spices ensures every bite is rich and tender.
• Easy to Make: With simple ingredients and clear steps, you’ll have a show-stopping cake in no time.
• Versatile: Works well as a layer cake, bundt cake, or cupcakes.
• Crowd-Pleaser: Everyone will love the deep, decadent flavors!

Required Kitchen Tools

• Mixing bowls
• Whisk
• Electric mixer
• Measuring cups and spoons
• 9-inch cake pans (or bundt pan)
• Spatula
• Wire cooling rack
• Saucepan (for ganache)

Ingredients

Dry Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup light brown sugar (packed)
• 3/4 cup Dutch-processed cocoa powder (sifted)
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• Pinch of ground cloves
• 1/2 tsp salt

Wet Ingredients:

• 1/4 cup vegetable oil
• 3/4 cup buttermilk (room temperature)
• 3/4 cup hot water
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• 3 Tbsp fancy molasses

Chocolate Ganache Frosting (Original Version):

• 20 oz high-quality dark chocolate (chopped, not baking chocolate)
• 2 cups heavy whipping cream
• 3/4 cup unsalted butter

Chocolate Ganache Frosting (Alternate Version):

• 20 oz high-quality dark chocolate (chopped, not baking chocolate)
• 1 1/2 cups heavy whipping cream
• 1/2 cup unsalted butter

Step-by-Step Instructions

1. Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
3. In a separate bowl, whisk together vegetable oil, buttermilk, eggs, vanilla extract, and molasses until well combined.
4. Gradually add the wet ingredients to the dry ingredients while mixing on low speed.
5. Slowly pour in the hot water while mixing. The batter will be thin—this is normal.
6. Divide the batter evenly between the prepared cake pans.

2. Bake the Cake

1. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
2. Remove from the oven and let the cakes cool in the pans for 10 minutes.
3. Transfer to a wire rack to cool completely before frosting.

3. Make the Chocolate Ganache Frosting

1. In a saucepan, heat the heavy whipping cream and butter over medium heat until it just starts to simmer. Do not boil.
2. Remove from heat and pour over the chopped chocolate in a heatproof bowl.
3. Let sit for 5 minutes, then stir until smooth and glossy.
4. Allow the ganache to cool until it thickens to a spreadable consistency.

4. Assemble the Cake

1. Place one cake layer on a serving plate.
2. Spread a generous amount of ganache over the top.
3. Add the second cake layer and frost the top and sides with the remaining ganache.
4. Let the frosting set before slicing and serving.

Variations for Chocolate Gingerbread Cake

• Spiced Buttercream: Swap ganache for a cinnamon or ginger-spiced buttercream.
• Bundt Cake: Bake in a bundt pan for 40-45 minutes.
• Cupcakes: Bake for 18-20 minutes and frost individually.
• Extra Spice: Add a pinch of cayenne for a subtle heat.
• Citrus Twist: Add orange zest to the batter for a bright flavor.

Serving and Decoration

How to Serve Chocolate Gingerbread Cake

• Dust with Powdered Sugar: For an elegant touch.
• Top with Whipped Cream: A light contrast to the rich chocolate.
• Pair with Coffee or Mulled Wine: Enhances the warm spices.
• Drizzle with Caramel: For extra decadence.

Storing Chocolate Gingerbread Cake

• Room Temperature: Store covered for up to 2 days.
• Refrigerator: Keep in an airtight container for 5 days.
• Freezer: Wrap individual slices and freeze for up to 3 months.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	350
Carbs	45g
Protein	5g
Fat	18g
Sugar	30g
Fiber	3g

FAQs

Can I make this ahead of time?

Yes! Bake the cake layers a day ahead and frost when ready to serve.

Can I use a different frosting?

Absolutely! Cream cheese frosting or spiced buttercream work wonderfully.

Can I freeze the cake?

Yes, wrap it tightly and freeze for up to 3 months.

Enjoy this decadent Chocolate Gingerbread Cake and impress your guests with its rich, festive flavors!