Here’s a small nod to the festive season without me getting too Christmassy on you…for now. *wink* No Christmas is complete without a gingerbread flavoured bake, and (me being me) I decided to try and make a chocolate version of my favourite gingerbread cake. It worked so well that I had to share the recipe here.
This fuss free cake is sandwiched together and topped with a smooth double chocolate buttercream frosting. You can serve it as is, or if you’re leaning into the early festive vibes top it with gingerbread cookies or Christmas cake toppers. This soft and delicious chocolate gingerbread cake is an absolute treat at tea time, enjoy!
CHOCOLATE GINGERBREAD CAKE
For the cake:
- 150g butter, softened
- 250g brown sugar
- 100g molasses
- 2 large eggs
- 280ml buttermilk
- 275g cake flour
- 25g cocoa
- 10ml (2 tsp) ground ginger
- 5ml (1 tsp) ground cinnamon
- 15ml (1 tbsp) baking powder
- 1.25ml (¼ tsp) fine salt
For the double chocolate frosting:
- 100g 70% dark chocolate
- 150g unsalted butter, room temperature
- 5ml (1 tsp) vanilla extract
- 230g icing sugar
- 15g cocoa
- 5-10ml (1-2 tsp) milk, if needed
1.) Preheat the oven to 180ºC. Line the base of two 20cm round cake tins and grease well.
2.) Cream the butter and brown sugar together for 5 minutes until fluffy. Whisk in the molasses. Add the eggs one at a time and whisk to incorporate. Scrape down the sides of the bowl, add the buttermilk and mix again until well combined.
3.) Sift the cake flour, cocoa, ground ginger, ground cinnamon, baking powder and fine salt into the bowl. Whisk until just combined.
4.) Divide the cake batter between the prepared cake tins and smooth into an even layer. Bake for 45-50 minutes or until an inserted skewer comes out clean. Set aside to cool completely.
5.) To make the frosting melt the dark chocolate and set aside to cool. Whip the unsalted butter until fluffy. Drizzle the cooled dark chocolate into the butter while whipping. Mix in the vanilla extract.
6.) Sift the icing sugar and cocoa into the bowl and mix to combine. Add a teaspoon or two of milk if the frosting is too thick.
7.) Place one cake layer on a plate and spread half of the icing on top. Place the second cake layer on top and ice with the remaining frosting.