This cozy, winter spiced cake gets the best from warm spices and dark chocolate and it is a perfect for holidays. Bonus: Baking this cake will make your house smell amazing.
All the best bits of gingerbread and chocolate cake in one cake! Spicy, moist and extremly delicious cake! The texture is really soft because of beaten eeg whites, it practicaly melts in your mouth. Each crumb is moist, chocolatey, spicy and tender.
This cake is absolutely mouthwatering topped with rum frosting – a perfect compliment to the decadent warmth of the cake. The flavors all combined together practically scream Christmas!
WHAT INGREDIENTS YOU NEED?
- dark chocolate (min 60 % cocoa solids)
- unsalted butter and oil
- brown and granulated sugar
- vanilla extract and gingerbread spice mix
- kefir or plain yogurt
- all-purpose/plain flour
- baking powder and baking soda
- dark spiced rum
- rum extract, optional, if you want stronger rum flavor
- chocolate chips (optional)
HOW TO PREPARE GINGERBREAD SPICED CHOCOLATE CAKE?
- Beat egg whites until stiff peaks form.
- Mix the dry ingredients.
- Mix the wet ingredients.
- Combine wet and dry ingredients and fold in beaten egg whites.
- Pour it into a 33×23 cm (9×13 inch) baking pan and spread evenly.
- Bake and cool the cake.
- Make the frosting.
- Spread the frosting over the cake and enjoy!
HOW TO STORE GINGERBREAD SPICED CHOCOLATE CAKE?
As you cake is frosted, store it refrigerated in an airtight container for up to 4-5 days.
- Instead of gingerbread spice mix you an use 1 ½ tsp cinnamon, 1 tsp ginger, ½ tsp nutmeg, ½ tsp cloves and ½ tsp allspice.
- Since I used only dark chocolate in the cake, no cocoa powder, you can add chocolate chips for that little pockets of melted, sweet chocolate chips and more chocolaty flavor.
- Although I am a chocoholic I, didn’t find it necessary to add more chocolate. If chocolate is your thing, feel free to add chocolate chips, you can’t go wrong! But you’ll get so much flavors without it, too!
- You can serve this cake only dusted with powdered sugar or glazed with chocolate ganache, but I find the rum frosting is perfect addition, so try not to skip on that. It gives so much more complex flavor and that it will be impossible to stop eating it. Trust me, been there, done that! This holiday dessert is sure to win over your guests, too.
- I always suggest using a kitchen scale. If you don’t have one, buy it! They are cheap and you will always ensure same results in baking!
MORE “WINTER” DESSERTS FOR YOU TO TRY:
→If you make this cake, please leave a comment, rate it and tag @mihaela_biteitquick on Instagram! I would love to see what you baked!
Gingerbread Spiced Chocolate Cake with Rum Frosting
- 120 grams dark chocolate 4.2 oz, min 60 % cocoa solids
- 3 eggs room temperature and separated
- 60 grams butter 1/4 cup, room temperature
- 60 grams oil 1/4 cup
- 150 grams brown sugar 3/4 cup
- 100 grams granulated sugar 1/2 cup
- 1 teaspoon vanilla extract
- 180 grams kefir or plain yogurt 3/4 cup, room temperature
- 280 grams all-purpose/plain flour 2 ¼ cup
- 1 teaspoon baking powder 5 grams
- ½ teaspoon baking soda 2 grams
- ½ teaspoon salt
- 4 teaspoons gingerbread spice mix
- 100 grams semi-sweet chocolate chips 3.5 oz, optional
- 35 grams all-purpose/plain flour 1.2 oz
- 200 ml milk 7 oz
- 6 tablespoons dark spiced rum divided
- 150 grams granulated sugar 3/4 cup
- 170 grams unsalted butter 3/4 cup, room tempearture
- 1 teaspoon rum extract optional, if you want stronger rum flavor
- For the frosting: Combine flour, sugar and salt in a small saucepan, whisk together. Add milk and 4 tablepoons spiced rum and whisk to combine. Place over low heat, and allow the mixture to come to a boil, whisking constantly. Cook for 1-2 minutes until thicken. Remove from heat and pour into a small bowl, cover with plastic foil, but make sure foil is touching the pudding to avoid making a skin on top of it. Put it in the refrigerator to speed cooling but keep in mind that pudding needs to be room temperature because later we will mix in a softened butter.
- Heat oven to 180 °C (350°F).
- Grease and flour or line the bottom with parchment paper 23x33 cm (9x13 inch) baking pan.
- Beat egg whites with salt until stif peaks form; set aside.
- In medium bowl, mix flour, baking powder, baking soda and spice mix.
- In water bath or in microwave (in 30 seconds intervals) melt chocolate. Set aside to cool.
- In large bowl, beat softened butter, brown and granulated sugar with electric mixer on medium speed until creamy, 3-4 minutes. Add in egg yolks, one at the time, beating well after each addition. Beat in vanilla, oil and melted chocolate. Add flour mixture to butter mixture in 3 additions, alternating with kefir/yogurt (dry-wet-dry-wet-dry). Do not over mix! Using a rubber spatula gently fold in beaten egg whites and chocolate chips, if using! Pour batter into prepared pan and bake around 15-20 minutes or when toothpick inserted in center of a cake comes out clean.
- Make the frosting: Once the pudding has cooled, beat the butter bowl until smooth and fluffy and lightened in color, around 5 minutes. Add the cooled pudding (which will look like glue at this point) one tablespoon at a time, mixing well after each addition. Add in additional 2 Tbsp rum and rum extract if using. Once all the pudding has been added, mix for another few minutes, until the buttercream looks thick, smooth and creamy. Using arubber spatula stir vigorously for about a minute to get rid of any large air bubbles.
- Spread the buttercream over cooled cake and decorate to your liking.