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Glazed Chocolate Gingerbread Cake

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Glazed Chocolate Gingerbread Cake is a moist, warmly spiced dessert that combines classic gingerbread flavors with rich chocolate. Topped with a glossy chocolate glaze, it’s a perfect treat for holidays or cozy gatherings.

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 3/4 cup molasses
  • 2 large eggs
  • 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
  • 1 tsp vanilla extract
  • 3/4 cup bittersweet or semi-sweet chocolate, chopped
  • 1/2 cup heavy cream
  • 4 oz semi-sweet or dark chocolate, chopped
  • 1 tbsp butter
  • 1 tbsp corn syrup (optional, for shine)

Instructions

  1. Preheat oven to 350°F. Grease and flour a bundt pan, loaf pan, or 9-inch round cake pan.
  2. In a bowl, whisk together flour, cocoa powder, baking soda, ginger, cinnamon, cloves, and salt.
  3. In a large bowl, cream softened butter and brown sugar until light and fluffy.
  4. Mix in molasses, then add eggs one at a time. Stir in vanilla extract.
  5. Add the dry ingredients in thirds, alternating with buttermilk, beginning and ending with the dry ingredients. Mix just until combined.
  6. Fold in chopped chocolate.
  7. Pour batter into prepared pan. Smooth the top and bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
  9. To make the glaze, heat cream in a small saucepan until just simmering. Remove from heat and stir in chopped chocolate, butter, and corn syrup (if using) until smooth.
  10. Pour the glaze over the cooled cake, letting it drip down the sides. Let it set before slicing and serving.

Notes

  • For extra flavor, add orange zest or candied ginger to the batter.
  • Dust with powdered sugar instead of glazing for a lighter finish.
  • Best served the next day as flavors deepen over time.
  • Freeze the unglazed cake for up to 2 months for later use.

Nutrition

Find it online: https://thefamilycooking.com/glazed-chocolate-gingerbread-cake/