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This chocolate gingerbread cake (with a touch of orange) is made with all-purpose and buckwheat flour and packed with chocolate chips and candied ginger.
There is something so comforting about the flavors of gingerbread. All those sweet, warm winter spices mixed with molasses and brown sugar. Out of this world, delicious!
That’s why I decided it was high time I showed my love of gingerbread by making this chocolate gingerbread cake! I also added a touch of orange because there is something magical when chocolate and orange are combined.
This is a simple bundt cake that can be made right in a standard 10-inch bundt pan and then served lightly dusted with powdered sugar.
The untraditional part of this recipe is the use of buckwheat flour, which can typically be found online or in grocery stores like Whole Foods.
I love how it brings moisture and texture to this cake, plus a subtle nuttiness. It’s a delicious combination that is well worth the hunt for the flour.
Plus, if you store the flour in the freezer, you won’t have to worry about it going rancid between uses. You can also use it in my Hazelnut Buckwheat Brownies or my Buckwheat Crepes with Strawberry Rhubarb Compote.
Ingredients needed
- Brown sugar
- Butter
- Molasses
- Water
- Eggs
- Whole milk
- All-purpose flour
- Unsweetened cocoa powder
- Buckwheat flour
- Spices
- Baking soda
- Chocolate chip
- Candied ginger
- Orange zest
FAQ’s
More holiday cakes
Chocolate Gingerbread Cake
Ingredients
- ¾ cup dark brown sugar
- ½ cup unsalted butter, softened
- ½ cup unsulfured molasses, not blackstrap
- ¼ cup water
- 2 large eggs
- ¼ cup whole milk
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ cup buckwheat flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon allspice
- ½ teaspoon kosher salt
- ½ cup dark chocolate chips
- ½ cup chopped candied ginger
- 1 tablespoon orange zest
- 1/4 cup powdered sugar, for topping (optional)
Instructions
- Preheat oven to 325 degrees F and spray a 9-inch bundt pan with non-stick spray, set aside.
- In a small saucepan add brown sugar, butter, molasses, and water. Set over low heat and warm just until the butter has melted.
- Remove from the heat and pour into a large mixing bowl. Let the mixture cool for 10 minutes.
- Stir eggs and whole milk into the cooled molasses mixture. If the mixture is still hot after 10 minutes let it cool some more. If it's too hot it will scramble the eggs so it's better to be safe.)
- In a medium mixing bowl whisk together all-purpose flour, unsweetened cocoa powder, buckwheat flour, ground ginger, ground cinnamon, baking soda, allspice, and kosher salt.
- Add the flour mixture to the molasses mixture and stir to combine.
- Fold in chocolate chips, candied ginger, and orange zest.
- Add batter to the prepared pan and bake for 35 minutes until a toothpick comes out clean when inserted in the middle.
- Let the cake cool in the pan and then invert it onto a cake plate.
- Dust with powdered sugar before serving.
Notes
- Buckwheat flour can be found in most grocery stores, especially boutique stores like Whole Foods or Fresh Market.
- Buckwheat flour adds a delicious nutty flavor to the cake with added texture and moisture levels.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love the holidays. I’m Jewish …and then married a Catholic. So my kids get to experience Hanukkah and Christmas. I think it’s so much fun. And the foods you don’t get all year long, finally make an appearance. Like cranberries. And gingerbread! I made your butterscotch cake for Thanksgiving, so maybe this one needs to happen next week!
That is beautiful! I have a Christmas party to go to this weekend and I think I just found my dessert to take : )
Ohhh, I want you to have a Merry Christmas. Keep watching movies! 🙂 Love the buckwheat flour and candied ginger in this cake. It sounds so good!
What a perfect cake, I love the combination of flavors….and those photos. Wow.
I love all the quirky Hallmark movies! And with a slice of this gorgeous cake, I’d be one happy lady!
You made a whole grain cake! Weeeee! 🙂
And I don’t have any presents for my husband, yet. I hope he has lots for me, though. 😀
I don’t know how you feel about kids but if you guys ever have any. . it changes everything. . EVERY holiday will be like eye-wide open exciting. . well, this is what I’m told. . for at least the first 7-8 years of their lives. . then they become as moody and cranky as we do. 😛 Girl, this cake. this cake!! orange and candied ginger?! love.
That first photo is jaw-droppingly gorgeous.
The cake sounds amazing, too. I love the flavors you have going on there, plus that ingredient list!!!
Wow – your photos are stunning!! Your cake looks absolutely amazing!
No worries, I’ve had a couple of years during which I wasn’t “feeling” Christmas at all; I’m sure you’ll get back into the spirit next year (or the year after 😉 )
I hear you – I also have on and off years; this year is more of an on-year for me so and I am getting into the spirit of the season. A slice of your cake however would increase my spirits even more. Perfect combination of orange, chocolate, and ginger. Yes, please.