This chocolate gingerbread cake is rich and indulgent, with just a hint of spice. The perfect sweet treat for any holiday celebration!
One of my favorite things about the holiday season is all the delicious baking I get to do! I love all the delicious holiday flavors like cinnamon, peppermint, eggnog, and gingerbread. This chocolate gingerbread cake is the perfect union of rich chocolate cake, and deliciously spiced gingerbread. It’s simple and easy to make, and sure to be a showstopper at any holiday gathering!
I’m teaming up with Crisco®, as a Crisco Creator, to help inspire home cooks with new recipe ideas and cooking and baking tips using Crisco products. I used Crisco® All- Vegetable Shortening Sticks to make the cake, and I love that they make baked goods so light and tender. They’re easy to bake with, since the sticks are marked by tablespoons and cups to make measuring simple. As many people know, Crisco® All-Vegetable Shortening makes a great pie crust, but it can also be used to create a variety of desserts and savory dishes. Crisco® shortening has zero grams of trans-fat per serving¹. I really like that this cake is made with ingredients I pretty much always have on hand, so it’s easy to whip up whenever I need a delicious treat!
I added 1 1/2 cups of chocolate chips to the batter, and they made it even more indulgent, melty, and chocolatey. Definitely don’t skimp on the chocolate chips!
I like to bake the cake in a springform pan, for easy removal, but it works great in a regular cake pan as well. The outside of the cake gets just slightly crisp, while the inside is tender and rich and fudgy.
I think it’s best served warm, with a little ice cream on the side. I also like to sprinkle it with a little extra cocoa powder, just to make it festive and pretty. This gorgeous chocolate gingerbread cake is always a favorite at parties or family gatherings, and I love that it’s easy to make, but impressively delicious too!
How To Make Chocolate Gingerbread Cake
INGREDIENTS:
- 1 1/4 cups All Purpose Flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 8 tablespoons (1/2 stick) Crisco® All Vegetable Shortening Sticks
- 2/3 cup brown sugar
- 1/2 cup molasses
- 1 egg
- 1/2 teaspoon vanilla
- 2/3 cup boiling water
- 1 1/2 cups semisweet chocolate chips
DIRECTIONS:
- PREHEAT the oven to 325. Grease a 9 inch springform pan or cake pan.
- WHISK together the flour, cocoa powder, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg in a medium sized bowl and set aside.
- BEAT together the shortening and brown sugar until light and fluffy in a large bowl or the bowl of a standard mixer.
- ADD the molasses, egg, and vanilla, and mix until smooth. Add the dry ingredients in three additions, alternating with the boiling water. Gently fold in the chocolate chips.
- POUR the batter into the prepared pan and bake 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Chocolate Gingerbread Cake Recipe
Ingredients
- 1 1/4 cups All Purpose Flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 8 tablespoons Vegetable Shortening Sticks
- 2/3 cup brown sugar
- 1/2 cup molasses
- 1 egg
- 1/2 teaspoon vanilla
- 2/3 cup boiling water
- 1 1/2 cups semisweet chocolate chips
Instructions
- PREHEAT the oven to 325. Grease a 9 inch springform pan or cake pan.
- WHISK together the flour, cocoa powder, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg in a medium sized bowl and set aside.
- BEAT together the shortening and brown sugar until light and fluffy in a large bowl or the bowl of a standard mixer.
- ADD the molasses, egg, and vanilla, and mix until smooth. Add the dry ingredients in three additions, alternating with the boiling water. Gently fold in the chocolate chips.
- POUR the batter into the prepared pan and bake 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Nutrition
Other Notes
This recipe is sponsored by the Crisco Ambassador Program but the opinions are my own.
