Description

This rich and moist Chocolate Gingerbread Cake combines the warm spices of gingerbread with the deep flavor of cocoa, creating a perfect dessert for the holiday season or any cozy occasion. Topped with a creamy orange-vanilla cream cheese frosting and lightly dusted with gingerbread spice, this cake offers a delightful balance of spicy, sweet, and tangy flavors in every bite.

Ingredients

Dry Ingredients

2 1/2 cups All-Purpose Flour
1/3 cup Unsweetened Cocoa Powder
1 tablespoon Ground Ginger
1 teaspoon Ground Cinnamon
2 teaspoons Baking Powder
1 teaspoon Baking Soda

Wet Ingredients

1/2 cup (1 stick) Salted Butter, softened
1/2 cup firmly packed Brown Sugar
1 cup Molasses
1 teaspoon Pure Vanilla Extract
1 Large Egg
1 cup Boiling Water

Frosting Ingredients

1/4 cup Salted Butter, softened to room temperature
4 ounces full fat Cream Cheese, softened to room temperature
1 cup Powdered Sugar
1/2 teaspoon Orange Zest
1 1/2 teaspoon Vanilla Extract
Milk, 1 teaspoon at a time (optional, for consistency)

For Garnish

Gingerbread Spice or Ground Cinnamon, for dusting

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9-inch square pan with parchment paper for easy removal and even baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, ground ginger, ground cinnamon, baking powder, and baking soda until evenly combined. Set aside.
Cream Butter and Sugar: In a large mixing bowl, use a handheld electric mixer on medium speed to cream the softened butter, brown sugar, molasses, and vanilla extract until well blended and smooth.
Add Egg: Beat in the large egg on medium speed until fully incorporated into the mixture.
Combine Flour and Water: Alternately add the dry flour mixture and the boiling water to the wet ingredients, stirring gently with a wooden spoon just until combined without overmixing to keep the cake tender.
Pour Batter and Bake: Pour the batter into the prepared baking pan and bake on the center rack for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Cool Cake: Let the cake cool in the pan on a wire rack for 10 minutes, then invert the cake onto the wire rack to cool completely before frosting.
Prepare Frosting: In a mixing bowl, beat the softened butter and cream cheese at high speed for 1 to 2 minutes until creamy and smooth.
Incorporate Powdered Sugar: Gradually add the powdered sugar, 1/4 cup at a time, mixing on low speed and scraping down the sides to ensure even mixing.
Add Flavorings and Adjust Consistency: Mix in the vanilla extract and orange zest on medium speed until well combined. If needed, add milk one teaspoon at a time to achieve the desired frosting consistency.
Frost the Cake: Once the cake has cooled to room temperature, spread the cream cheese frosting evenly on top using an offset spatula.
Garnish and Serve: Lightly dust the frosting with gingerbread spice or ground cinnamon using a fine mesh strainer. Cut the cake into squares and serve.

Notes

You can substitute salted butter with unsalted butter and add a pinch of salt to balance flavors.
For a more intense gingerbread flavor, add a pinch of cloves or nutmeg to the dry ingredients.
Ensure the cake is completely cool before frosting to prevent the frosting from melting.
Storage: Keep the cake covered in the refrigerator for up to 4 days.
To soften the powdered sugar clumps in the frosting, sift it before adding.
Boiling water helps to bloom the cocoa powder, enhancing the chocolate flavor.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American