This Homemade Dark Chocolate Cake with Gingerbread Frosting is so moist and deliciously decadent! The perfect holiday dessert!
HOMEMADE DARK CHOCOLATE CAKE WITH GINGERBREAD FROSTING
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!
VIDEO INCLUDED BELOW:
TIPS FOR MAKING THIS DARK CHOCOLATE CAKE:
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
For the cake:
all-purpose flour
sugar
dark chocolate baking cocoa
baking soda
baking powder
salt
eggs
canola oil
milk
brewed coffee
vanilla extract
For the frosting:
unsalted butter
marshmallow fluff
powdered sugar
molasses
cinnamon
nutmeg
ground cloves
ginger
HOW TO MAKE HOMEMADE DARK CHOCOLATE CAKE:
Once combined, pour cake batter into prepared baking dish.
Then mix in marshmallow fluff.
Next, stir in molasses.
Finally, mix in powdered sugar and spices.
Mix until smooth and creamy.
Enjoy!
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DARK CHOCOLATE CAKE WITH GINGERBREAD FROSTING
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 cups sugar
- ¾ cup dark chocolate baking cocoa
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup canola oil
- 1 cup milk
- 1 cup brewed coffee, cooled
- 1 tsp vanilla extract
For the frosting
- 1 cup butter, softened to room temp.
- 1 (7.5 oz) jar marshmallow fluff
- 1 cup powdered sugar
- 2 tbsp molasses
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ground cloves
- ½ tsp 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
Nutrition
Originally published: December 2015
Updated & republished: November 2020
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!!
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.