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