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Chocolate Orange Gingerbread Cake

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This chocolate orange gingerbread cake is made with white whole wheat flour and buckwheat flour. Plus it’s packed full of chocolate chips and candied ginger.

I get a little weird around the holidays. Some years I’m super into the whole “lets decorate the house and buy each other all the presents in the world!” and some years I’m a little more “Eh.”

This year is a “eh” year. I didn’t put up my tree (why put up a tree when you only have to take it down?) and I’m pretty sure my husband and I have decided we will just go to dinner as our Christmas gift to each other. Although I really do want some freaking moose mugs.

I sorta feel like I’m turning into an old cranky lady who hates the spirit of Christmas and all the joy it brings.

Sadly I’m 32. Not 82.

However, the one thing I will always love about Christmas (and that will NEVER change) is my deep burning love for cheesy Lifetime/Hallmark/ABC Family Christmas movies. I can seriously watch them all day everyday. The cheesier they are the more I love them.

It’s so bad. I just finished a movie to which my husband said out loud “This was the worst movie I have ever seen.”

What does he know? That movie was about Christmas, Montana, a calender full of hot men (for charity!) and love. How is that bad?

I know I can’t just make a cake and not tell you anything about it. This simple little bundt cake is packed full of chocolate, gingerbread AND orange flavor. Plus I threw in chocolate chips and candied ginger. To serve I simply dusted with powdered sugar.

It’s great with coffee, bourbon or with a giant glass of milk.

Chocolate Orange Gingerbread Cake

This chocolate orange gingerbread cake is made with white whole wheat flour and buckwheat flour. Plus it's packed full of chocolate chips and candied ginger.

Yield: 1 (9 inch) bundt cake

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes


  • 1/2 cup unsalted butter, softened
  • 1/2 cup unsulfured molasses (not blackstrap)
  • 3/4 cup dark brown sugar
  • 1/4 cup water
  • 2 large eggs
  • 1/4 cup whole milk
  • 3/4 cup white whole wheat flour
  • 1/4 cup buckwheat flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 cup dark chocolate chips
  • 1/2 cup chopped candied ginger
  • 2 teaspoons orange zest
  • Powdered sugar, for topping (optional)

Source: Adapted from Martha Stewart


Preheat oven to 325 degrees and spray a 9-inch bundt pan with non-stick spray, set aside.

In a small saucepan add butter, molasses, dark brown sugar 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 white whole wheat flour, buckwheat flour, unsweetened cocoa powder, baking soda, kosher salt, ground ginger, cinnamon and allspice.

Add 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 about 30-35 minutes until a toothpick comes out clean when inserted in the middle.

Let the cake cool in the pan and then invert onto a cake plate.

Dust with powdered sugar before serving.