Chocolate Gingerbread Cake

5 from 1 vote

Chocolate Gingerbread Cake

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.

Prep Time20

Cook Time35

Total Time55

Course: Dessert

Cuisine: American

Keyword: buckwheat cake, buckwheat gingerbread cake, chocolate orange cake, chocolate orange gingerbread bundt cake, gingerbread bundt cake

Servings: servings

Author: Brandy O'Neill

Equipment

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