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.
I have a similar fancy cake pan, shaped like a gingerbread house, made of the same material. The first time I used it the cake stuck terribly. I’m sure I oiled and floured the pan before using. Do you have any tricks about getting the cake out of the pan intact?
This cake was very good. It’s not to sweet, moist and yummy. I had it without icing but I think it will work great with home made cream cheese icing. Can’t wait to try it on friends and family
Might I add……..
Just made this cake and it’s super duper fabulous!!
Coffee, chocolate and gingerbread!!!!
Light texture, buttery flavor & incredulous taste!
I did not use a fancy pan but added melted butter and slices of pears to glass Pyrex baking pans and poured batter over top of pears!!
Last day of school before winter break!
These 2 cakes are for the teachers lounge!
Thank you for this receipe <3
I'm not sure I could ever eat a regular piece of cake again!
I am saving my calories for real cakes!
Oh also, I recommend letting your cake cool completely before putting the powdered sugar on it if you got a little spray happy with the Pam. My powdered sugar absorbed the remnant spray and discolored.
I made this recipe in my holiday Bundt pan. I suspected mine would cook faster (it was broader), but I didn’t listen to my instincts. I think it would’ve been done at 45 minutes… It was pretty dry. However, the taste was FABULOUS. I mean, it was so amazing. I have to admit that I absolutely love gingerbread cake and chocolate, so this was the ultimate for me.
Chocolate and coffee is a winning combo (I did chocolate coffee brownies for Christmas and they were a hit!), but I didn’t think about adding ginger to it 🙂
And it sound like a great idea!
By the way, I LOVE the bundt pan! ♥
This cake is so beautiful, i love the trees! Cakes that don’t need frosting are my favorite, and gingerbread…i’m in heaven! I can’t wait to try this recipe!
It’s official, I would have eaten the entire cake already right out of the oven…. looks delicious… need cake in my life! 😉
-Natasha
Honestly, it’s too pretty to eat..
Now I need a pan like that–love it!
Merry Christmas!!
Hi there, I answered your question at the end of the post. Hope this helps.
It looks really adorable! It is one of my favorite recipes. My recipe is too sticky to work well in a bundt cake form but it tastes divine, and the glaze would also work well on a cake. It is perfect for the holiday’s recipe.
Best Regards,
It seems so delicious! I would like to make this cake at my birth day but from where can I get that Christmas tree bundt pan? So I can make this recipe as your way. Waiting for your reply!!
Well thanks a lot for this yummy recipe!!
Oh my! Looks absolutely delish!
Wow, that sounds so very good, Alice! I love the Nordicware pan too! I want one!!! (I agree on not wasting calories on BAD cake, but GOOD cake is a whole other story!!!!)
Happy Holidays!
ya know, I wasnt even gonna bring a dessert to my aunt’s this year, but now I am certain to bring this! I wish I had a pan like that. I have a flat Christmas tree pan or a regular bundt pan. Which would be better you think? I was figuring the bundt pan. Would it be better to use regular cooking spray or the kind with flour in it?
All your desserts look so DELICIOUS! I don’t think I could get myself to actually eat any of your dishes — I’d be too afraid to ruin the beautiful work of art! 🙂
What a festive dessert! Its must look so grand on a Christmas spread!
Beautiful looking cake and so rich a decadent!
Ooooh. The addition of coffee in there with all that spice and yumminess…. I’m bookmarking right now.
Gorgeous cake!
i need one of those bundt pans too!!
Wow, that looks so good! I love the pan you used and the dusting of powdered sugar adds such a beautiful detail!
Looks delicious! So rich and chocolatey. 🙂
yum. Share please!
I love how dark and delicious this cake looks! I’m in need of a cool cake pan like that too. I only own plain round ones 🙂
I think chocolate and gingerbread is the best pairing ever – it’s like all you want in a dessert. My recipe for chocolate gingerbread is too gooey to be good in a bundt pan but I’m sure it’s a similar flavor profile!
i think i spat out my coffee laughing when i read this: FACT: I am a cake lady. This made me think of Dwight from The Office and his facts. I’m sooo glad you made another gingerbread cake – it’s never enough around this time of year. looks so pretty and yummy. in fact, can you just send me some for breakfast?