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–+ servings
Chocolate gingerbread bundt cake drizzled with white glaze sits on a baking rack.

Chocolate Gingerbread Bundt Cake

Traditional holiday flavors take on a new shape in this kicked up Chocolate Gingerbread Bundt Cake drizzled with vanilla glaze.
4.67 from 3 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 servings

Ingredients  

For the cake:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup dark molasses
  • 3/4 cup dark brown sugar
  • 2 large eggs, whisked lightly
  • 1/4 cup whole milk
  • 1 cup all-purpose flour, plus more for dusting pan
  • 1/2 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 3/4 cup semisweet chocolate chips

For the glaze:

  • 1 cup confectioners sugar, sifted
  • 4 1/2 tablespoons heavy cream
  • 1/4 teaspoon pure vanilla extract

Instructions 

  • Preheat the oven to 325ºF degrees. Grease and flour a 9-inch bundt pan with butter or cooking spray and set aside.
  • Combine the butter, molasses, dark brown sugar and 1/4 cup water in a medium saucepan over medium-low heat. Cook, whisking constantly, until the butter has melted, then pour the mixture into a large bowl and let it cool for 10 minutes.
  • Once cooled, whisk the eggs and milk into the molasses mixture.
  • Sift together the flour, cocoa powder, baking soda, salt, ground ginger, cinnamon, allspice and nutmeg into a medium bowl. Gently fold the flour mixture into the molasses mixture, stirring just until combined, and then stir in the chocolate chips. Pour the batter into the prepared pan. (See Kelly's Notes.) Bake the cake for about 30 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool fully while still in the bundt pan.
  • Make the glaze by whisking together the sifted confectioners sugar, heavy cream and vanilla extract until smooth.
  • Once the cake has fully cooled, invert it onto a serving platter, drizzle with the glaze and serve.

Notes

  • Sifting the dry ingredients breaks up lumps and makes it easier to stir the flour mixture into the wet ingredients. A fine mesh strainer works just fine if you don’t have a sifter.
  • The flavors of gingerbread cake actually develop more fully if the recipe is made one day in advance. Wait to glaze the cake until just before serving.
  • Once you’ve poured the batter into the bundt pan, place the pan on a towel on the counter and tap it a few times to release any air bubbles.
  • Store the cake, wrapped in plastic wrap or an airtight container, in the refrigerator for up to 3 days. It tastes best at room temperature, so let it sit out on the counter before serving. 
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