u6167657127 httpssmjrungwcd7w4cudu the image shows a beauti 332ab8f2 0bd8 4f15 a019 4dc2ac0fe7d6 1 6910d5ccb3a79

Gingerbread Chocolate Bundt Cake (Deep, Dark & Spiced)

by

Chocolate Ginger Bundt Cake

This ultra-moist chocolate gingerbread bundt cake is rich, dark, and full of warm spice from crystallized ginger. It keeps beautifully for days and feels like a cozy winter evening in cake form.

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 12 slices

Ingredients

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup (about 2 ¼ ounces) Dutch-processed cocoa powder

Chocolate & Coffee Base

  • 3 ounces bittersweet chocolate, finely chopped
  • 1 ¼ cups very hot brewed coffee

Wet Ingredients

  • 2 cups packed brown sugar (about 14 ounces)
  • ½ cup vegetable oil
  • 2 large eggs, at room temperature
  • 1 tablespoon vanilla extract

Mix-Ins

  • 6 ounces bittersweet chocolate, chopped
  • ¼ to ½ cup crystallized (candied) ginger, chopped small

Step-by-Step Instructions

1. Prep the Pan and Oven

  1. Adjust an oven rack to the lower-middle position.
  2. Preheat the oven to 350°F (175°C).
  3. Generously grease a 12-cup bundt pan, making sure to get into all the crevices so the cake releases cleanly. A light dusting of cocoa powder after greasing can help prevent sticking and keep the outside nicely dark.

2. Make the Chocolate-Coffee Mixture

  1. In a medium heatproof bowl, combine the 3 ounces chopped bittersweet chocolate and ¾ cup Dutch-processed cocoa powder.
  2. Pour 1 ¼ cups very hot brewed coffee over the chocolate and cocoa.
  3. Cover the bowl and let it sit for about 5 minutes to melt the chocolate.
  4. Whisk until the mixture is completely smooth and glossy, then let it cool slightly for a couple of minutes.

3. Whisk the Dry Ingredients

  1. In a separate bowl, whisk together:
    • 1 ¾ cups flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
  2. Set aside.

4. Blend the Batter Base

  1. Add the slightly cooled chocolate-coffee mixture to the bowl of a food processor.
  2. Add:
    • 2 cups packed brown sugar
    • ½ cup vegetable oil
    • 2 large eggs
    • 1 tablespoon vanilla extract
  3. Process until smooth and fully combined, about 1 minute.
    • If you don’t have a food processor, you can use a stand mixer or hand mixer: beat the chocolate mixture with the sugar and oil, then add eggs one at a time, followed by the vanilla.
  4. Pour this mixture into a large mixing bowl to make it easier to fold in the dry ingredients.

5. Add the Dry Ingredients

  1. Sift about one-third of the flour mixture over the chocolate batter.
  2. Whisk gently until just a few streaks of flour remain.
  3. Repeat with the remaining flour in two more additions, whisking after each addition just until incorporated.
    • Avoid over-mixing here; stop as soon as the flour disappears to keep the crumb tender.

6. Fold in Chocolate and Ginger

  1. Add the 6 ounces chopped bittersweet chocolate and ¼ to ½ cup chopped crystallized ginger to the batter.
    • Use ¼ cup for a subtle ginger glow, ½ cup for a bolder, spicier bite.
  2. Gently fold with a spatula until the mix-ins are evenly distributed.
  3. The batter will be fairly thin and glossy—that’s what keeps the cake so moist.

7. Fill the Pan and Bake

  1. Scrape the batter into the prepared bundt pan, smoothing the top with a spatula.
  2. Gently tap the pan on the counter a few times to release any large air bubbles and help the batter settle.
  3. Bake for 45–60 minutes, rotating the pan halfway through baking, until:
    • A toothpick inserted into the center comes out with a few moist crumbs attached (not wet batter).

8. Cool and Unmold

  1. Transfer the bundt pan to a wire rack and let the cake cool in the pan for 10 minutes.
  2. Run a thin knife or offset spatula gently around the edges if needed.
  3. Place a cooling rack over the top of the bundt pan and carefully invert.
  4. Lift the pan off and let the cake cool completely, about 2 hours, before slicing.
    • This rest time lets the crumb set and the flavors deepen.

9. Finish and Serve

  • Serve the cake as-is for a deep, dark, glossy look.
  • Optional: dust lightly with cocoa powder or powdered sugar just before serving.
  • The cake keeps well, tightly covered at room temperature, for several days and the ginger-chocolate flavor actually improves by day two.

Pro Tips

  1. Use good cocoa and chocolate
    Because this cake is all about deep chocolate flavor, using Dutch-processed cocoa and real bittersweet chocolate makes a noticeable difference in richness and color.
  2. Finely chop the crystallized ginger
    Small pieces of ginger disperse more evenly and give little pops of warmth in each bite rather than big spicy chunks.
  3. Don’t rush the cooling
    Unmolding too early can cause the cake to tear. Letting it cool 10 minutes in the pan, then fully on a rack, gives you cleaner slices and a moist, even crumb.

Nutrition Info

Serving SizeCaloriesProteinCarbsFatFiberSugar
1 plate42018g35g22g4g6g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.