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5 from 1 vote

Chocolate Gingerbread Bundt Cake

This chocolate gingerbread bundt bake smothered with rich chocolate glaze is perfect for Christmas!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Cake
Servings: 8 -10 slices
Author: Lucy Parissi


  • 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.