As I mentioned before I am now a little hooked on gingerbread paired with orange. This is my version of a dessert we had on Thanksgiving at The Biltmore Estate. What better way to say Merry Christmas than with a snow topped chocolate gingerbread bundt cake?
This is my favorite bundt pan for the holidays. It reminds me of a snow topped European building once the powdered sugar is sprinkled on top. It’s so simple and festive.
Instead of an orange sauce I opted for an orange whipped cream. What better way to flavor the cream than with liquor?! Since I couldn’t use orange juice or zest (who wants curdled cream) Cointreau was the next best choice.
I first made this to take for a dinner with friends and everyone approved so I made it again this past weekend for my mom’s birthday brunch. This time I was able to get pictures and bring it to you.
Needless to say the boys approved, as did the more discerning adults. I immediately froze the leftover cake since I have plans for it….trifle anyone? It will be the perfect dessert as we get closer to Christmas. The boys will be thrilled to see a personal gingerbread trifle in a jar!
Chocolate Gingerbread Cake
1/2 c. butter, melted and cooled a little
1 c. dark brown sugar
1/2 c. molasses
1/2 c. sour cream
1 tsp. vanilla
1 1/2 c. flour
1/2 c. cocoa powder
1 1/2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
1 tsp. baking soda
1/2 tsp. salt
3/4 c. mini chocolate chips
Powdered sugar for sprinkling on top
For the Whipped Cream
1 1/2 c. whipping cream
1 Tbs. powdered sugar
2 Tbs. Cointreau
Preheat oven to 350 degrees and grease and flour a 10 cup bundt pan well (baking spray with flour in it works extremely well for a detailed pan).
Whisk together the butter, sugar, molasses, sour cream, eggs and vanilla in a medium sized bowl. In a large bowl sift together the flour, cocoa powder, spices, baking soda and salt. Pour the wet ingredients into the dry and mix well. Fold in the chocolate chips and stir to combine. Pour into the prepared pan and bake for 45-55 minutes.
Once out of the oven allow to cool in the pan for five minutes and then invert the cake onto a cooling rack and cool well before serving (still a little warm tastes great)! Sprinkle the top with powdered sugar.
Whip the cream until fairly stiff and add the sugar and Cointreau. Whip a few seconds more to combine.
Slice the cake and serve with a large dollop of orange cream.
Yields 10 servings
That cake pan sure does create a pretty bundt cake, very cathedral-like. The cake itself, aside from looking like a piece of show-covered art, sounds delicious. Great idea, too, accentuating the orange flavor by using Cointreau in the whipping cream. No way your resident critics were going to pan this one. 🙂
It does indeed remind me of a cathedral, fitting for a Christmas cake. I am all for ad ding alcohol to whipped cream and orange was perfect. I am not sure the boys would ever turn down any cake!
oh it’s so pretty! And divine, I’m very sure 🙂
Thanks! It was scrumptious and I am looking forward to trifle with the leftovers hiding in the freezer.
Gretchen I love that this is chocolate, it looks so moist and of course delicious!!! 🙂
Thanks Amy! I just love chocolate and gingerbread together, yummy! Happy Holidays!
I can see why this would be a repeat cake. Topped with the orange flavored whipped cream, it sounds terrific.
Thanks! The orange whipped cream definitely enhances the flavor profile. Besides, how can you go wrong with liqueur spiked cream?!
what a gorgeous looking cake. so pretty and it sounds delish! merry xmas.
Merry Christmas and have a fabulous New Year!
Just wanted to stop back by and wish you a happy New Year. 🙂
Thanks so much! Happy New Year to you as well.
I can so understand why you are addicted to chocolate gingerbread. Why not, how awesome does it look. I want to make some, really.
It certainly is fantastic. I lost track of how many times we made it. These were perfect gifts in mini loaf pans!
yum yum looks delish!
It was very tasty!
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