FACT: I am a cake lady. I have no shame in admitting this because I love cake! However, all cakes are not created equal. When it comes to cake I only like to eat good ones. Why waste calories on bad cake? The only cakes I actively avoid are typical grocery store cakes; you know, the single layer 9″ round cake with airbrushed frosting made from fluffed up shortening. But when a great tasting cake is set before me I become undone. I can’t stop eating it, even whole cakes have been known to mysteriously disappear from our kitchen.
Well last week I was in New York City and Olga from Sassy Radish made this Guinness Stout Ginger Cake that I couldn’t stop eating. Then today I remembered I had bought this cute Nordicware Christmas tree bundt pan last year after Christmas.
Although I didn’t have any Guinness in my kitchen, I did bake a chocolate gingerbread cake – a pretty darn good one at that! I even sent Olga a text message with a photo telling her it was all her fault. Already, half the cake is gone and I’m kissing my waist goodbye.
What I love about this cake is the texture and flavor. The gingerbread flavor isn’t over powering but just enough to let you know its there while complimenting the chocolate cake very nicely – the perfect marriage. The texture is denser than a cake-mix cake but isn’t heavy like a pound cake. This is the type of cake which needs no frosting and would go perfectly with a cup of tea or coffee. It also slices beautifully, making it a great addition to your holiday dessert table. By the way, have I mentioned to you I like cake? Enjoy!
**I have received emails from people wanting to know where to buy the cake pan I used. I bought mine on sale after Christmas last year for $15, but I do see they sell them on Amazon here. – Hope that helps**
- 1 cup hot coffee
- ½ cup unsweetened cocoa powder
- 1 ¼ cups sugar
- ½ cup unsalted butter, softened
- ½ cup vegetable or canola oil
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon cloves
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- 3 large eggs, room temperature
- ½ cup dark molasses
- 2 cups all-purpose flour (9oz)
- ¼ cup powdered sugar
- Preheat oven to 350 degrees.
- In a small bowl, stir the coffee and cocoa powder until smooth - set aside.
- Cream the sugar, butter, and oil until it is nice, white, and fluffy (it should look like whipped cream) for 3 minutes using a mixer.
- Mix in the baking soda, ginger, cloves, cinnamon, and salt.
- Mix in the eggs one at a time, making sure each one is incorporated well before adding the next.
- Mix in the molasses, mixing for a minute.
- At a low speed, add the flour one cup at a time alternatively with the coffee/chocolate mixture. Don’t forget to scrape the batter from all sides including the bottom and mix again for another minute.
- Spray a bundt pan generously with non-stick spray (baker’s spray works best).
- Bake the cake for 50-60 minutes until done. To test the cake, stick a toothpick in the center of the cake. If it comes out clean pull the cake out of the oven. If any raw batter comes up on the stick, bake for an additional 10 minutes.
- Allow the cake to cool for 8-10 minutes before shaking the sides loose and inverting it onto a cake plate. Allow the cake to cool completely before dusting with powdered sugar.
- Tip: Bake this cake a day ahead and store the cooled cake in the refrigerator or cold garage covered in plastic wrap. Pull the cake out before serving and dust with powdered sugar. This gives the cake time to set up and any hard outside edges to soften.