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Gingerbread Chocolate Bundt Cake

A festive Gingerbread Chocolate Bundt Cake perfect for holiday gatherings, combining spiced gingerbread flavors with rich chocolate for a delightful dessert.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Holiday
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
Wet Ingredients
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup hot water

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
  2. In a large bowl, whisk together dry ingredients until well combined.
  3. In another bowl, whisk together wet ingredients until smooth.
  4. Slowly add wet ingredients to dry ingredients, mixing just until combined.
  5. Stir in the hot water until the batter is smooth.
Baking
  1. Pour the batter into the prepared bundt pan and bake for 30-35 minutes, or until a toothpick comes out clean.
  2. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Decorating
  1. Once cooled, drizzle with melted chocolate or dust with powdered sugar.

Notes

Feel free to add spices like allspice or cloves. Store the cake in an airtight container for 3-4 days at room temperature or up to a week in the fridge.