"Chocolate Gingerbread Cake takes the classic flavors of gingerbread cookies and pairs them with dark cocoa. I’ve you’ve never tried the combination of ginger and chocolate, you’re in for a treat!"
Preparing the Chocolate Gingerbread Cake
1. Preheat oven to 350°F. Prepare a 9-inch square pan by lining it with parchment paper (Tip: How to Line Pans with Parchment Paper).
Preparing the Chocolate Gingerbread Cake
2. In a medium bowl, combine the flour, cocoa powder, ground ginger, ground cinnamon, baking powder, and baking soda. Stir using a wire whisk until well mixed. Set aside.
Preparing the Chocolate Gingerbread Cake
3. In a large mixing bowl, add the butter, sugar, molasses, and vanilla extract. Mix with a handheld electric mixer on medium speed until the ingredients are well blended. Add the egg to the mixture and continue to mix over medium speed until combined.
Baking the Gingerbread Cake
2. Bake 30-40 minutes, or until toothpick inserted in center comes out clean, at 350 degrees F on the center rack. Cool in pan on wire rack 10 minutes. Invert cake onto wire rack to cool completely.
Making Gingerbread Cake's Cream Cheese Frosting
1. Combine the butter and cream cheese in a mixing bowl. Beat with an electric mixer on high speed for about 1-2 minutes, or until creamy.
Making Gingerbread Cake's Cream Cheese Frosting
2. Scrape the sides down as needed using a flexible spatula so that the ingredients are evenly incorporated.
Making Gingerbread Cake's Cream Cheese Frosting
3. After that, add the powdered sugar, 1/4 cup at a time, while mixing on low speed. Scrape the sides down.
Making Gingerbread Cake's Cream Cheese Frosting
4. Then, add the vanilla extract and orange zest and beat on medium speed until well combined. Add milk, 1 teaspoon at a time, until desired consistency is reached.
Frosting the Gingerbread Cake
1. If using the frosting, place the cake pan on a wire rack and let cool until room temperature. Then, add the frosting and swirl on top using an offset spatula.