This Homemade Dark Chocolate Cake with Gingerbread Frosting is so moist and deliciously decadent! The perfect holiday dessert!
A HOLIDAY INSPIRED CAKE RECIPE
This dark chocolate cake is for all those dark chocolate lovers! This cake is made way better by the addition of coffee. Adding brewed coffee to chocolate cake takes it to a whole new level. You don't taste the coffee in it but the coffee somehow manages to make the chocolate taste more chocolate-y. Trust me on this one - it works!
TIPS FOR MAKING DARK CHOCOLATE CAKE:
- If you aren't in the mood to make a cake from scratch, you can just use a dark chocolate boxed cake mix and instead of the water it calls for, just substitute it with brewed coffee.
- Don't want a gingerbread frosting? Just leave out the molasses and spices and add about a teaspoon of vanilla extract for a lovely, soft marshmallow frosting.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- all-purpose flour
- sugar
- dark chocolate baking cocoa
- baking soda
- baking powder
- salt
- eggs
- canola oil
- milk
- brewed coffee
- vanilla extract
- unsalted butter
- marshmallow fluff
- powdered sugar
- molasses
- cinnamon
- nutmeg
- ground cloves
- ginger
HOW TO MAKE HOMEMADE DARK CHOCOLATE CAKE:
Preheat oven to 350f degrees. Spray a 9x13-inch baking dish with nonstick cooking spray. The first thing I do is brew my coffee so it has time to cool before I need it. It's important to cool the coffee so it doesn't cook the eggs when we combine the two.
In a large bowl, combine all the dry ingredients (flour, sugar, cocoa, baking soda, baking powder and salt.) Gently whisk to combine.
In a separate bowl (I'm using my stand mixer), combine all the wet ingredients (eggs, oil, milk, cooled coffee & vanilla extract.)
Then slowly add in dry ingredients to wet ingredients. Add a little at a time, mix, then add a little more until it is all incorporated.
Once combined, pour cake batter into prepared baking dish.
Bake for about 30-40 minutes until a toothpick comes out clean from the center. The cake should also spring back to the touch and not jiggle in the center.
Allow cake to cool completely, then start on frosting. In a medium bowl, using an electric mixer or your stand mixer, mix butter until smooth.
Then mix in marshmallow fluff. Next, stir in molasses.
Finally, mix in powdered sugar and spices.
Mix until smooth and creamy.
Spread onto cooled cake. Slice and serve!
CRAVING MORE RECIPES? GIVE THESE A TRY!
Dark Chocolate Cake with Gingerbread Frosting (+Video)
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 cups sugar
- ¾ cup dark chocolate baking cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup canola oil
- 1 cup milk
- 1 cup brewed coffee, cooled
- 1 teaspoon vanilla extract
For the frosting
- 1 cup (2 sticks) salted butter, softened to room temperature
- 7.5 ounce jar marshmallow fluff
- 1 cup powdered sugar
- 2 tablespoons molasses
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- ½ teaspoon ground ginger
Instructions
- The first thing I do is brew my coffee so it has time to cool before I need it. It's important to cool the coffee so it doesn't cook the eggs when we combine the two.
- Preheat oven to 350F degrees. Spray a 9 x 13 baking dish with nonstick cooking spray.
- In a large bowl, combine all the dry ingredients (flour, sugar, cocoa, baking soda, baking powder and salt.) Gently whisk to combine.
- In a separate bowl combine all the wet ingredients (eggs, oil, milk, cooled coffee & vanilla extract.)
- Then slowly add in dry ingredients to wet ingredients. Add a little at a time, mix, then add a little more until it is all incorporated.
- Once combined, pour cake batter into prepared baking dish.
- Bake for about 30-40 minutes until a toothpick comes out clean from the center. The cake should also spring back to the touch and not jiggle in the center.
- Allow cake to cool completely, then start on frosting.
- In a medium bowl, using an electric mixer or your stand mixer, mix butter until smooth.
- Then mix in marshmallow fluff.
- Next, stir in molasses.
- Finally, mix in powdered sugar and spices.
- Mix until smooth and creamy.
- Spread onto cooled cake. Slice and serve. Keep cake refrigerated!
Video
Notes
- If you aren't in the mood to make a cake from scratch, you can just use a dark chocolate boxed cake mix and instead of the water it calls for, just substitute it with brewed coffee.
- Don't want a gingerbread frosting? Just leave out the molasses and spices and add about a teaspoon of vanilla extract for a lovely, soft marshmallow frosting.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: December 2015
Updated & republished: November 2020
Lisa
Can you make this a double layer cake using 9” round ? I have made it before using rectangle pan and it was amazing! This cake is 5 stars !!
Brandie @ The Country Cook
Hi Lisa - yes you should be able to! 🙂
Sarah M.
Gave this a shot yesterday. I have never made a cake from scratch but we love dark chocolate and I was super nervous about the coffee. It turned out amazing! Your recipes never disappoint so I shouldn't have doubted it for a minute! The frosting is to die for!!
Cynthia
Can you use Splenda instead of sugar and also can you use applesauce instead of the canola oil. I have high cholesterol and diabetes would like to substitute the sugar and oil.