chocolate gingerbread cake with white chocolate buttercream

Serves: 2-4
Total Time: 2 hr.
Fat: 47 g
Protein: 10 g
Carbohydrates: 103 g
Calories: 840

Festive spices are mixed with chocolate in this rich and moist chocolate gingerbread cake with white chocolate buttercream, which is the perfect centerpiece for any holiday meal.

Recipe by: Good House Keeping


For Cake

  • 1 teaspoon ground allspice
  • 3 large eggs
  • ¾ teaspoon baking powder
  • ¼ cup packed brown sugar
  • ¾ cup canola oil
  • 1 cup unsweetened cocoa
  • 1 tablespoon pure vanilla extract
  • ½ teaspoon freshly grated nutmeg
  • 2 cup granulated sugar
  • 2 ½ cup all-purpose flour, add more for dusting pans
  • ½ teaspoon kosher salt
  • 1 tablespoon ground cinnamon
  • 1 cup boiling water
  • 1 ½ tablespoon ground ginger
  • 1 ¼ cup whole milk
  • ¼ cup molasses, not blackstrap
  • 2 teaspoon baking soda

For Frosting

  • ¾ cup cold heavy cream
  • 1 ½ cup confectioners’ sugar
  • 1 8-ounce package cream cheese, at room temperature
  • Sugared rosemary, for decorating
  • 4 ounce white chocolate, chopped
  • ¼ cup unsalted butter (1 ½ sticks), at room temperature

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How To Make

chocolate gingerbread cake with white chocolate buttercream


  1. Heat oven to 180°C (350°F).
  2. Cover three 8-inch round cake pans with a non-stick cooking spray.
  3. Line bottoms with parchment paper or spray paper and dust with flour.
  4. In a large bowl, whisk together flour, baking soda, spices, cocoa, salt, brown and granulated sugars, and baking powder.
  5. In a large bowl or measuring cup, whisk together milk, eggs, molasses, vanilla, and oil.
  6. Add the milk mixture to the flour mixture and mix until completely fused.
  7. Pour the boiling water into the batter and mix well (the batter will thin).
  8. Divide the batter into the prepared frying pan and bake for 35-40 minutes until the wooden pick inserted in the center is clean out.
  9. Allow to cool in a pan for 10 minutes before transferring to a wire rack for cool completely.

Making frosting

  1. Stir in the microwave chocolate at 50% power for 30 seconds, stirring in between, until dissolved and smooth.
  2. Using an electric mixer at low speed, beat butter and cream cheese until smooth.
  3. Add confectioners’ sugar and mix to consolidate, then, blend in melted chocolate.
  4. Cover with plastic wrap and refrigerate until prepared to utilize.
  5. To cool down, beat the heavy cream until a hard peak is formed.
  6. Stir in 1 spoonful into the cream cheese mixture and then fold in remaining whipped cream.
  7. Place 1 layer of cake on the platter; spread ¾ cup frosting on top. Top with another layer.
  8. Repeat with frosting and remaining layer, then frost the top and sides.
  9. Decorate with sugared rosemary, as desired.