Chocolate Gingerbread Bundt Cake
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 20 minutes
- Diet: Vegetarian
Ingredients
Scale
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 cup unsulphured molasses
- 1 cup hot water or brewed coffee
- 1 cup semi-sweet chocolate chips (optional)
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 10-inch or 12-cup bundt pan with butter or non-stick cooking spray. Dust the pan lightly with cocoa powder, tapping out any excess to ensure the cake doesn’t stick to the intricate designs.
- In a large mixing bowl, sift together the flour, cocoa powder, ground ginger, cinnamon, cloves, baking soda, and salt. Whisking these together ensures the spices and leavening agents are evenly distributed throughout the batter.
- In a separate large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium-high speed until the mixture is light and fluffy. This should take about 3 to 5 minutes.
- Beat in the egg until well combined. Gradually pour in the molasses while continuing to mix at low speed. The batter may look slightly curdled at this stage, but that is perfectly normal.
- Alternately add the dry ingredients and the hot water (or coffee) to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. If using, fold in the chocolate chips with a spatula.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Allow the cake to cool in the pan for exactly 15 minutes. Invert the pan onto a wire rack and gently lift it off. Let the cake cool completely before serving or adding a glaze.