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Chocolate Gingerbread Bundt Cake with Toffee Sauce Recipe

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★★★★★

4.6 from 100 reviews

This Chocolate Gingerbread Bundt Cake with Toffee Sauce is a rich, moist dessert combining the warmth of ginger and spices with the deep flavor of cocoa. A perfect treat for the holidays or any special occasion, the cake boasts a tender crumb thanks to the inclusion of sour cream and a classic bundt shape that makes it both attractive and easy to serve. Finished with a dusting of icing sugar, this cake pairs beautifully with a silky toffee sauce for an indulgent experience.

Ingredients

Scale

Dry Ingredients

  • 3 cups flour, spooned in
  • 3 Tbsp. cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 Tbsp. ginger
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves

Wet Ingredients

  • 2/3 cup butter, room temperature
  • 1 1/2 cups sugar
  • 3 eggs
  • 1/2 cup Crosby’s Fancy Molasses
  • 1 tsp vanilla extract
  • 2 cups sour cream

For Serving

  • Icing sugar, for dusting
  • Toffee sauce (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9- or 10-inch Bundt or tube pan thoroughly with butter or non-stick spray, then dust it lightly with flour to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, ginger, cinnamon, salt, nutmeg, and cloves until well combined. This ensures even distribution of the spices and leavening agents.
  3. Cream Butter and Sugar: In a separate large bowl, beat the room-temperature butter and sugar together until the mixture is light, fluffy, and pale in color, which indicates proper aeration for a light cake crumb.
  4. Add Eggs, Molasses, and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Then blend in the molasses and vanilla extract until smooth.
  5. Combine Wet and Dry Mixtures: Add the dry flour mixture to the creamed wet mixture in three parts, alternating with sour cream: start with dry ingredients, then sour cream, and finish with dry ingredients. Mix gently after each addition to avoid overmixing, which can toughen the cake.
  6. Fill Pan and Bake: Pour the batter into the prepared Bundt pan, smoothing out the top to ensure even baking. Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean and the cake starts to pull away from the sides of the pan.
  7. Cool and Serve: Allow the cake to cool in the pan for 10 to 20 minutes. Then, invert it onto a cooling rack and let it cool completely. When the cake is ready to serve, dust the top generously with icing sugar. Serve slices alongside toffee sauce if desired for an extra decadent touch.

Notes

  • Ensure all ingredients are at room temperature for the best mixing and texture.
  • If Crosby’s Fancy Molasses is unavailable, use a robust blackstrap molasses or a mild molasses as a substitute.
  • To make a gluten-free version, substitute the flour with a gluten-free baking flour blend.
  • For a dairy-free alternative, replace butter and sour cream with plant-based options like vegan butter and coconut cream.
  • Toffee sauce is optional but highly recommended for an indulgent pairing.

Keywords: Chocolate Gingerbread Cake, Bundt Cake, Holiday Dessert, Spiced Cake, Molasses Cake, Toffee Sauce, Moist Chocolate Cake

Find it online: https://kitchenbyrita.com/chocolate-gingerbread-bundt-cake-with-toffee-sauce-recipe/