Gingerbread Chocolate Cake

I love the distinct color in my Gingerbread Chocolate Cake with its unique gingerbread base complimenting the moist richness of the chocolate cake. Hershey’s Cocoa Natural Unsweetened Cocoa Powder is a must have in your pantry, as it makes for a perfect homemade baking companion.

I used my remaining gingerbread house and crushed the biscuits to from the beautiful base after which, the Hershey’s chocolate batter was delicately poured over to from a perfect union and a delicious addition to the festive baking. The fine gingerbread crumbs offers a fragrant icing over your choice of cake spread. I for one enjoy a smooth chocolate ganache!

Gingerbread Chocolate Cake Recipe. Seasons greetings!

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Gingerbread Chocolate Cake

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Gingerbread Chocolate Cake
I love the distinct color in my Gingerbread Chocolate Cake with its unique gingerbread base complimenting the moist richness of the chocolate cake. Hershey’s Cocoa powder is a must have in your pantry, as it makes for a perfect homemade baking companion. I used my remaining gingerbread house and crushed the biscuits to from the beautiful base after which, the Hershey’s chocolate batter was delicately poured over to from a perfect union and a delicious addition to the festive baking. The fine gingerbread crumbs offers a fragrant icing over your choice of cake spread. I for one enjoy a smooth chocolate ganache!
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Gingerbread Biscuit Base: 1. Use any crushed gingerbread biscuit or ginger snap biscuits and mix with unsalted melted butter. 2 Press into the bottom, and about 1 inch up the sides of a 9 inch round baking pan. 3. Set aside to cool for few minutes.
  2. Gingerbread Chocolate Cake 1. Grease one or two 9-inch round baking pan(s). 2. In a bowl add and stir together flour, sugar, cocoa, baking powder, baking soda and salt. 3. Next, in a separate bowl add eggs, milk, oil and vanilla extract and beat on medium speed with an electric or hand held mixer for 2 minutes or until combined. 4. Last, add in luke warm water (batter will be thin) and pour into the pan(s) and bake. Bake 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Let the cake cool for 10 minutes and then cool on wire racks after removing from the tin(s)
Recipe Notes

Use any high-end cocoa for a rich chocolate taste and deep color. Hershey’s Cocoa works fine as well and is readily available.
Coffee liquor, such as Kahlúa adds a little extra to the cake and brings out the cocoa flavor. Even orange liquor instead of coffee works well.
A pinch of fine coffee powder can be used instead of liquor.
Tip: A “pinch” of powdered nut meg in bakes adds a subtle – sweet taste.

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