Description of this recipe
Indulge in the delightful fusion of rich chocolate and warm gingerbread spices with this easy-to-make Triple Chocolate Gingerbread Cake. Starting with a convenient cake mix, this recipe elevates a classic dessert with the addition of chocolate pudding, spices, molasses, and chocolate chips, creating a moist, decadent, and flavorful cake perfect for any occasion. The combination of chocolate and gingerbread spices makes this cake a comforting and festive treat that will impress your family and friends.
Why you will love this recipe
This Triple Chocolate Gingerbread Cake is a guaranteed crowd-pleaser for several reasons:
- Ease of Preparation: By utilizing a chocolate cake mix as a base, the recipe streamlines the baking process, making it accessible even to novice bakers. The simple steps ensure a hassle-free experience, allowing you to focus on enjoying the delicious results.
- Moist and Tender Texture: The addition of chocolate instant pudding mix, sour cream, and molasses infuses the cake with exceptional moisture, preventing it from becoming dry or crumbly. The cake maintains a tender and soft texture that melts in your mouth.
- Rich and Complex Flavor Profile: The combination of chocolate, ginger, cinnamon, and allspice creates a symphony of flavors that is both comforting and exciting. The molasses adds a hint of caramel-like sweetness, while the chocolate chips provide bursts of intense chocolate flavor in every bite.
- Versatile for Any Occasion: Whether you’re hosting a holiday gathering, celebrating a birthday, or simply craving a delicious dessert, this cake is a perfect choice. Its festive flavors and elegant presentation make it suitable for any special event.
- Customizable to Your Preferences: Feel free to experiment with different types of chocolate chips, such as dark chocolate, milk chocolate, or white chocolate, to customize the flavor profile to your liking. You can also add chopped nuts, dried cranberries, or other mix-ins to enhance the texture and flavor.
Ingredients:
- 1 package (2-layer size) chocolate cake mix
- 1 package (4-serving size) chocolate instant pudding mix
- 4 large eggs
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup molasses
- 1/2 cup water
- 1 cup miniature chocolate chips
- Nonstick baking spray with flour
Preparation:
Step 1: Preheat the oven to 350°F (175°C). Prepare a 10-cup Bundt pan by spraying it generously with nonstick baking spray with flour. Make sure to coat all the nooks and crannies of the pan to prevent the cake from sticking.
Step 2: In a large mixing bowl, combine the chocolate cake mix, chocolate instant pudding mix, eggs, ground ginger, ground cinnamon, ground allspice, sour cream, vegetable oil, molasses, and water. Use an electric mixer on low speed to beat the ingredients together until they are moistened. Scrape down the sides of the bowl frequently to ensure that all ingredients are evenly incorporated.
Step 3: Increase the mixer speed to medium and beat for 2 minutes, or until the batter is well blended and smooth. Be careful not to overmix the batter, as this can result in a tough cake.
Step 4: Gently fold in the miniature chocolate chips. Distribute them evenly throughout the batter.
Step 5: Pour the batter into the prepared Bundt pan, spreading it evenly.
Step 6: Bake in the preheated oven for 50 minutes, or until the cake pulls away from the sides of the pan and springs back when touched lightly. A toothpick inserted into the center of the cake should come out clean or with a few moist crumbs attached.
Step 7: Remove the cake from the oven and let it cool in the pan for 15 minutes. This allows the cake to firm up slightly, making it easier to remove from the pan.
Step 8: Invert the cake onto a wire rack and let it cool completely before serving.
COOKING Rating:
Easy
Serving Suggestions:
- Dust the cake with powdered sugar for an elegant finish.
- Drizzle with melted chocolate or a simple glaze.
- Serve with a scoop of vanilla ice cream or whipped cream.
- Pair with a warm beverage, such as coffee, tea, or hot chocolate.
Tips:
- For a more intense chocolate flavor, use dark chocolate cake mix and dark chocolate chips.
- If you don’t have sour cream, you can substitute it with plain yogurt or crème fraîche.
- To prevent the cake from sticking to the pan, grease the pan thoroughly and dust it with flour or cocoa powder.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Nutritional Information: (per serving, approximate)
Calories: 350
Protein: 4g
Sodium: 250mg
Conclusion
The Triple Chocolate Gingerbread Cake is a delightful and easy-to-make dessert that combines the rich flavors of chocolate with the warm spices of gingerbread. Its moist texture and festive taste make it a perfect treat for any occasion. Whether you’re baking for a holiday gathering or simply want to indulge in a delicious homemade cake, this recipe is sure to impress. The simplicity of using a cake mix as a base, combined with the addition of unique ingredients, results in a cake that is both convenient and exceptionally flavorful. Enjoy the delightful blend of chocolate and gingerbread in every bite!
Questions and Answers:
- Can I use a different type of cake mix? Yes, you can experiment with other cake mix flavors, such as spice cake or devil’s food cake, to create variations of this recipe. Keep in mind that the flavor profile will change depending on the cake mix you choose.
- Can I add nuts to the cake? Absolutely! Chopped walnuts, pecans, or almonds would make a delicious addition to this cake. Add about 1/2 cup of chopped nuts to the batter along with the chocolate chips.
- Can I make this cake ahead of time? Yes, this cake can be made a day or two in advance. Store it in an airtight container at room temperature. You can also freeze the cake for longer storage. Wrap it tightly in plastic wrap and then in foil before freezing. Thaw completely before serving.
- Can I use a different type of pan? If you don’t have a Bundt pan, you can use a 9×13 inch baking pan instead. Adjust the baking time accordingly, as the cake may bake faster in a rectangular pan. Check for doneness after about 35-40 minutes.
- Can I make a glaze for this cake? Yes, a simple chocolate glaze would complement this cake perfectly. To make a glaze, whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk or cream until smooth. You can also add a teaspoon of vanilla extract or a pinch of salt to enhance the flavor. Drizzle the glaze over the cooled cake.
