Gingerbread cake with coffee and chocolate

Gingerbread cake with coffee and chocolate

I love baking birthday cakes especially when I have a rainy Saturday afternoon free to bake. Too wet to enjoy work in the garden. Too wet to get the kids out for a long walk in the woods. Just wet enough for an afternoon in the kitchen.

And not just any baking…it was my husband`s birthday. Cake challenge extraordinaire.

He`s not big on sweets so I search out not-too-sweet cakes that taste wholesome and earthy.

No frosting required, just a pretty dusting of icing sugar. But festive enough that the kids can tell, even without the candles, that this is indeed a birthday cake.

I found this recipe for gingerbread cake with coffee and chocolate on and it fit my husband’s criteria… dense, spicy, not too sweet. Plus it was everything I ever wanted in a cake…molasses, coffee and chocolate. A lovely marriage, you might say.

My brother ate four pieces. My mom ate two. I lost count with Quincy. Guy ate one piece, but that’s like two thumbs up from him.

It’s raining again today so I think I’ll bake another…

Gingerbread cake with coffee and chocolate

  • 2 cups flour
  • 2 tsp. baking soda
  • 1 tsp. coarse kosher salt
  • 1 tsp ground cinnamon
  • 1 tsp. ground cloves
  • 1 tsp. ground ginger
  • 1 cup sugar
  • 1 cup Grandma Fancy Molasses
  • 1 cup olive oil or canola oil
  • 3 large eggs
  • 1 cup freshly brewed coffee (strong and hot)
  • 1 cup chopped bittersweet chocolate (5 to 6 ounces)
  • 1/4 cup chopped crystallized ginger (optional)

Coffee whipped cream:

  • 1 cup chilled whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon instant coffee


  1. Preheat oven to 350°F. Generously grease and flour a large tube or bundt pan.
  2. Whisk 2 cups flour and next 5 ingredients in medium bowl to blend.
  3. In a large bowl combine sugar, molasses, oil, and eggs; whisk until well blended.
  4. Add dry ingredients and stir to blend.
  5. Add chocolate to coffee and add to mixture (there will be a few lumps of chocolate left).
  6. Pour batter into pan. It’s a thin batter so don’t panic, just place the pan on a cookie sheet.
  7. Bake cake about 55 to 60 minutes (until it starts pulling away from the sides of the pan).
  8. Transfer pan to rack; cool cake in pan 20 minutes. Turn cake out onto rack and cool.

For coffee whipped cream: Combine all ingredients in large bowl. Using electric mixer, beat until peaks form.

If you love gingerbread you’re in the right place! We have a whole section on this blog devoted to gingerbread and a free Gingerbread e-book too.

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