Name: Chocolate Gingerbread Cake with Orange Glaze
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 1/2 tsp baking soda; 1/4 tsp salt; 1 tsp ground ginger; 1 tsp ground cinnamon; 1/2 tsp ground cloves; 1/2 cup unsalted butter, softened (Ensure it's at room temperature for easier mixing.); 3/4 cup granulated sugar; 3/4 cup molasses (Can be swapped with maple syrup for a different sweetness.); 2 large eggs; 1 cup buttermilk (Can substitute with milk + lemon juice or vinegar.); 1 tsp vanilla extract; Zest of 1 orange; 1 cup powdered sugar; 2 tbsp fresh orange juice; Zest of 1 orange

Chocolate Gingerbread Cake with Orange Glaze

Celebrate the harmonious blend of chocolate, gingerbread spices, and a zesty orange glaze with this divine cake recipe. It’s the perfect centerpiece for your fall festivities or a sweet indulgence on a chilly evening.

Introduction

There’s something magical about the aroma of gingerbread mixed with the rich essence of chocolate. This Chocolate Gingerbread Cake with Orange Glaze is a comforting reminder of crisp autumn days and cozy gatherings with loved ones. Don’t miss out on trying this recipe—sign up below to have it delivered directly to your inbox!

Why You’ll Love This Recipe

This cake is a beautiful fusion of flavors that captures the essence of fall. The marriage of chocolate and warming spices complemented by a fresh orange glaze is irresistible. Not only is it easy to prepare, but it’s also a crowd-pleaser, making it perfect for family dinners or celebrations. Kids and adults alike will be enchanted by its rich taste and moist texture!

Ingredients

– 2 cups all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 1/2 tsp baking soda
– 1/4 tsp salt
– 1 tsp ground ginger
– 1 tsp ground cinnamon
– 1/2 tsp ground cloves
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 3/4 cup molasses
– 2 large eggs
– 1 cup buttermilk
– 1 tsp vanilla extract
– Zest of 1 orange

For the Orange Glaze:

– 1 cup powdered sugar
– 2 tbsp fresh orange juice
– Zest of 1 orange

Necessary Tools

– Two 8-inch round cake pans
– Mixing bowls
– Whisk
– Spatula
– Wire cooling rack
– Electric mixer

Ingredient Swaps and Additions

If you’re looking to experiment, consider swapping the molasses with maple syrup for a different sweetness. Add finely chopped candied ginger for an extra zing, or sprinkle chopped nuts over the glaze for a crunchy texture.

See also Banana Blueberry Coffee Cake

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing and flouring them.
2. In a medium bowl, combine the flour, cocoa powder, baking soda, salt, ginger, cinnamon, and cloves. Set this dry mixture aside.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the molasses and mix well. Beat in the eggs one at a time, ensuring each is fully incorporated.
4. Alternately add the dry mixture and buttermilk to the wet ingredients, starting and ending with the dry mixture. Stir in vanilla and orange zest.
5. Pour the batter evenly into the pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
6. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. For the glaze, mix powdered sugar, orange juice, and zest until smooth. Drizzle over the cooled cakes.

Serving Suggestions

Pair this cake with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A mug of hot chai or coffee makes it a perfect dessert companion.

Pro Tips for Success

– Ensure your ingredients are at room temperature for a smoother batter.
– Sift the cocoa powder to avoid lumps in the cake.
– Allow the cake to cool fully before glazing to prevent the glaze from sliding off.

Storing and Reheating

Store the cake in an airtight container at room temperature for up to three days. For a longer shelf life, refrigerate it for up to a week, but bring it to room temperature before serving.