Chocolate Gingerbread Cake

This Chocolate Gingerbread Cake puts a tasty twist on the holiday classic. Rich chocolate spice cake with a dark chocolate ganache.


Chocolate Ganache Frosting – Original:

  • 20 oz good quality dark chocolate chopped (not baker chocolate)
  • Heavy whipping cream, 2 cups
  • Unsalted Butter, 3/4 cup

Chocolate Ganache Frosting – Alternate:

  • 20 oz good quality dark chocolate chopped (not bakers chocolate)
  • Heavy whipping Cream: 1 1/2 cups
  • Half a cup of unsalted Butter

Chocolate Gingerbread Cake:

  • All-purpose flour 1 1/2 cups
  • 1 cup Granulated Sugar
  • Half cup light Brown Sugar packaged
  • 34 cup Dutch processed cocoa powder sieved
  • 1 1/2 tsp baking soda
  • 1 tsp Baking Powder
  • 1 tsp cinnamon
  • 3/4 tsp ground ginger
  • Ground nutmeg 1/4 tsp
  • Ground cloves
  • Half a teaspoon of salt
  • 1/4 cup vegetable oil
  • 1/4 cup buttermilk at room temperature
  • 1/4 cup hot water
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 3 Tbsp fancy molasses


Chocolate Ganache Frosting:

  • Chop the chocolate and place it in a large, heat-resistant bowl.
  • Combine heavy whipping cream with Butter in a medium saucepan. Stirring often, cook over medium heat until the mixture just begins to simmer.
  • Cover the bowl with plastic wrap and pour hot cream on top of chopped chocolate. Let it sit for 5 minutes.
  • Stir gently using a spatula, until the mixture is completely smooth.
  • Wrap plastic directly over the chocolate ganache. Overnight, allow the ganache to set and thicken. *

Chocolate Gingerbread Cake:

  • Grease three 6″ round baking pans, and dust them with cocoa powder. Line the bottoms of baking pans with parchment.
  • All dry ingredients should be placed in the bowl of an electric stand mixer with paddle attachment. Mix well.
  • Pour the water slowly into a medium-sized bowl to avoid cooking the eggs.
  • Mix ingredients on medium for 2 to 3 minutes. The batter will be thin.
  • Pour evenly into pans. I used a scale in the kitchen to make sure that the batter was evenly distributed.
  • Bake until the tester is mostly clean. Total 30-35 minutes.
  • After 10 minutes, turn the pans out onto a rack and let them cool down completely.


  • Each layer of the cake should be cut in half.
  • Place the first layer of cake onto a cake plate or serving dish. Add about 1/2 cup of ganache on top. Repeat the process with all remaining layers. Frost and smooth out the exterior with a thin crumb coating. Let it chill for 20 minutes or more until the mixture is firm. **
  • Frost the cake with any remaining ganache. The ganache will begin to set on the chilled cake.
  • Use a decorating tool (I used the bottom of one here), to decorate the top and sides of the cake. It will give the cake a rustic appearance if you run it over it a few time.
  • If desired, decorate the top of the cake with pomegranate and thyme seeds.

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