Description
Chocolate Ginger Cake with Cinnamon Glaze is a delightful treat that combines rich chocolate flavor with the warm spice of ginger, perfect for any occasion.
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- ½ cup (45g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) brown sugar, packed
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup (240ml) buttermilk
- ½ cup (120ml) molasses
For the Cinnamon Drizzle:
- 1 cup (120g) powdered sugar
- 1–2 tbsp milk
- ½ tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round or bundt pan by greasing and dusting it with flour.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, ground ginger, ground cinnamon, and nutmeg.
- In a large mixing bowl, cream the softened unsalted butter and packed brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and molasses.
- Gradually add the dry mixture to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared pan and bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack.
- Prepare the cinnamon glaze by whisking together the powdered sugar, milk, and ground cinnamon until smooth.
- Once the cake has cooled completely, drizzle the cinnamon glaze over the top and let it set before slicing.
Notes
- Use high-quality ingredients for the best flavor.
- Let the cake sit overnight for enhanced flavors.
- Store leftovers in an airtight container at room temperature for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Chocolate Ginger Cake, Cinnamon Glaze, Dessert, Baking