This chocolate gingerbread bundt cake smothered with rich chocolate glaze is perfect for Christmas!
As a blogger I seem to always exist in a kind of accelarated timeline. Christmas starts occupying my thoughts as early as September and by late November I am practically in full-blown festive fever.
Luckily I am used to this, having worked in book and magazine publishing for many years. One of my very first jobs was working on a Christmas book in July – sourcing a real tree and decorations was not simple! So I think you need to forgive me for the onslaught of Christmas recipes I am about to unleash. Oh and there’s a fabulous gift guide in the works too!
This cake can be eaten year-round of course – the combination of bitter dark chocolate and stem ginger is a winner whatever the season. But the warming spices and rich flavour certainly call for cold weather at the very least – this cake should be eaten snuggled up on the sofa with a cup of hot chocolate or coffee.
And it is perfect for gifting as well as the flavours improve after a couple of days. Decorate with holly sprinkles or star shaped gingerbread cookies. You can bake it in a bundt or loaf tin if you prefer.
In the photos I used a vintage cake tin but as you can see I had extra batter leftover which I baked into little stars. A 10-cup bundt tin should work fine for this recipe.
Chocolate Gingerbread Bundt Cake
- 150 g | 5.3oz dark chocolate chopped
- 150 g | 5.3oz unsalted butter softened
- 150 g | 5.3oz light soft brown sugar
- 120 g | 5oz self raising flour
- 60 g | 2oz ground almonds
- 3 large eggs separated
- 2 tbsp stem ginger syrup
- 1 tbsp treacle
- 1 tsp mixed spice
- 1/2 tsp ground ginger
- 1 tsp bicarbonate of soda
- 3 globes stem ginger very finely chopped
- festive sprinkles to decorate
- For the glaze
- 100 g | 3.5oz dark chocolate chopped
- 1 tbsp unsalted butter
- 1 tbsp stem ginger syrup from a jar of stem ginger
- Preheat the oven to 180C (350F). Grease a 10-cup bundt or loaf tin and dust with flour
- Melt the chocolate over a pot of barely simmering water and set aside to cool.
- Whisk the egg whites in a stand mixer until they form stiff peaks and transfer to a bowl.
- Fit in the paddle attachment and beat the butter and sugar (no need to clean the stand mixer bowl) until light and flutty.
- Beat in the yolks, one at a time.
- Add the cooled melted chocolate, treacle and stem ginger syrup and beat until incorportated.
- Fold in the flour, ground almonds, bicarbonate of soda, chopped stem ginger and spices.
- Add a third of the whisked eggs into the batter and beat to loosen. Fold in the remaining egg whites.
- Transfer to prepared tin and level. Tap the tin on the counter.
- Bake for 40-45 minutes until firm on top and coming away from sides of the tin. Cool in the tin for 10 minutes and carefully turn out onto a cooling rack.
- Melt the chocolate and butter over a pot of barely simmering water. Add the gem ginger syrup and stir until smooth.
- Pour the chocolate glaze over the cooled cake and decorate with sprinkles or gingerbread cookies.
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