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HOMEMADE DARK CHOCOLATE CAKE (+Video)

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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!
Dark Chocolate Cake with Gingerbread Frosting, forkful of cake

TIPS FOR MAKING THIS 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.Homemade Dark Chocolate with Gingerbread Frosting recipe from The Country Cook, slice shown on a plate with Gingerbread cookies in front of the plate

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:

Preheat oven to 350f degrees. Spray a 9x13 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.
Folgers coffee pod inside a Keurig coffee machine
I just let it drip straight into the measuring cup, then I pop it into the freezer while I get started on the cake.
brewed coffee in a plastic measuring cup with a Keurig coffee maker in the background
In a large bowl, combine all the dry ingredients (flour, sugar, cocoa, baking soda, baking powder and salt.) Gently whisk to combine.flour, sugar, dark chocolate cocoa powder, baking soda, baking powder whisked in a clear bowl
In a separate bowl (I'm using my stand mixer), combine all the wet ingredients (eggs, oil, milk, cooled coffee & vanilla extract.)eggs, oil, milk, cooled coffee and vanilla extract combined in a clear mixing bowl in a yellow stand mixer
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.
flour mixture being poured into wet mixture in a clear bowl mixing bowlOnce combined, pour cake batter into prepared baking dish.
dark chocolate cake batter in a white rectangular 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.fully baked dark chocolate cake in a white baking dish
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.
butter mixed in a clear glass mixing bowl, hand mixer shown in bowlThen mix in marshmallow fluff.
creamy white marshmallow fluff on top of whipped butter in a clear bowlNext, stir in molasses.
molasses added to marshmallow and butter mixture in a clear bowlFinally, mix in powdered sugar and spices.
powdered sugar and spices added to molasses butter mixture in a clear bowlMix until smooth and creamy.
fully mixed gingerbread frosting in a clear bowl
Spread onto cooled cake.
gingerbread frosting smoothed out evenly onto cooled dark chocolate cake in a white baking dish
Slice and serve!slice of dark chocolate cake with a bite removed, slice shown on a white plate

Enjoy!

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Homemade Dark Chocolate Cake with Gingerbread Frosting recipe

DARK CHOCOLATE CAKE WITH GINGERBREAD FROSTING

This Homemade Dark Chocolate Cake with Gingerbread Frosting is so moist and deliciously decadent! The perfect holiday dessert!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Dark Chocolate Cake, Gingerbread Frosting
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 12
Calories: 593kcal
Author: Brandie @ The Country Cook

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

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.

Nutrition

Calories: 593kcal | Carbohydrates: 66g | Protein: 5g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 70mg | Sodium: 562mg | Potassium: 246mg | Fiber: 3g | Sugar: 47g | Vitamin A: 545IU | Calcium: 69mg | Iron: 2mg
Nutritional Disclaimer
Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Originally published: December 2015
Updated & republished: November 2020

About Brandie @ The Country Cook

I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I like to say the recipes on here are recipes for the busy cook (you know who you are). You can still get a good meal on the table, with a few shortcuts to help you along the way. I hope you’ll find lots of recipes here that you’ll love and hopefully will become family favorites. Read more...

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5 stars
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!!

Reply

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.

Reply

5 stars
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 !!

Reply

Hi Lisa - yes you should be able to! 🙂

Reply

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