Chocolate Gingerbread Cake
This Chocolate Gingerbread Cake is a delicious twist on a holiday classic. A rich chocolate spice cake paired with a silky dark chocolate ganache.
Nutrition Facts
698 kcalCalories
8 gProtein
68 gCarbs
45 gFat
Ingredients
Instructions
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Continue Reading at Livforcake →Chef's Notes
Notes* You can speed up the thickening of the ganache by placing the it in the fridge, but you need to stir it often. ** If the ganache is too thin or soft and the cake layers start to slide around a bit during assembly, you can place 3-4 bamboo skewers into the top of the cake as support. You’ll need to trim the skewers to the proper height of the cake.
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Reviews from the Original Source
Hi Olivia,
I love this recipe! It's so quick and easy to make. I am now thinking I would like to make this on Christmas Day however using a bundt tin. How would I adapt this recipe for a bundt tin?
Hey Liv! Just reporting back on the success of this chocolate gingerbread cake. I made it in 8" cake pans using extra virgin olive oil instead of veg. oil. Layers weren't very high but I cut them in half anyway (read more layers for more ganache ;) I opted to use the alternate ganache because of transporting it 1 1/2 hours. Result: big hit. So delicious. Also, I used erythritol (sweetner) instead of regulat sugar and also a brown sugar sweetner due to diabetics in the family. Didnt even notice the difference. So good 👍 👏 definitely will make again. Its a keeper!! Merry Christmas to you!
Made this for my husbands birthday. He said it was the best chocolate cake he's ever eaten. He's 57, eaten alot of chocolate cakes! I grated fresh ginger in the batter. Made it in a bundt pan and drizzled 1/2 of the ganache recipe over the top. Perfect.
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