Name: Chocolate Gingerbread Cake
Prep time: 30 min
Cook time: 55 min
Yield: 12
Cuisine: Cake
Ingredients: 3 large eggs; ½ cup brown sugar; 2 1/2 cup all-purpose flour; 2 teaspoon baking soda; 1 cup boiling water; 4 cups powdered sugar; 3/4 teaspoon baking powder; 1 1/4 cup whole milk; 1/4 cup packed brown sugar; 1/2 teaspoon kosher salt; 1 tablespoon bourbon (optional); 2 ½ tablespoons water; 1 tablespoon pure vanilla extract; 3/4 cup canola oil; 1 1/2 tablespoon ground ginger; For the frosting; 1/2 teaspoon freshly grated nutmeg; 1 cup. unsweetened cocoa; 2 cups. granulated sugar; 1 tablespoon. ground cinnamon; 1 teaspoon. ground allspice; 1/4 cup molasses (not blackstrap); 2 sticks butter, softened; 1 tablespoon milk (optional); Chopped gingersnaps

Chocolate Gingerbread Cake

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It wouldn’t be the holidays without gingerbread! This chocolate gingerbread cake is a simple show stopper! The brown sugar frosting is the perfect complement to spiced gingerbread! This is a great way to end your holiday meal!

By: Tanya Schroeder (via Lemonsforlulu)

Original Publish: Dec 2, 2020

Last Updated: Mar 1, 2026

Prep: 30 mins

Cook: 55 mins

Yields: 12

Nutrition Facts

773 Calories

7 grams proteinProtein

116 grams carbohydratesCarbs

33 grams fatFat

Instructions

Prepare the brown sugar syrup. In a small saucepan bring brown sugar and water to a boil, and stir in the sugar dissolves. Remove from heat and stir in bourbon if using. Allow the sugar to come to room temperature while you prepare the cake.
Heat oven to 350°F. Coat a bundt pan with nonstick cooking spray and set aside.
In a large bowl, whisk together flour, cocoa, granulated and brown sugars, spices, baking soda, baking powder, and salt. In a large measuring cup or bowl, whisk together milk, oil, eggs, molasses, and vanilla.
Add milk mixture to flour mixture and mix until fully incorporated.
Add hot water to the batter and mix well to combine (batter will be thin). Pour batter into greased bundt pan.
Bake the cake until a toothpick inserted in the center comes out clean, about 45 to 50 minutes. Let the cake cool for 10 minutes in the pan before transferring to a wire rack to cool completely.