Gingerbread Chocolate Bundt Cake
This festive cake blends cozy holiday spices with deep chocolate flavor. With a rich molasses base, a sour cream glaze, and pops of pomegranate, it's a holiday showstopper that's easier than it looks.
Equipment
- 9½-inch Bundt Pan
- Stand Mixer
- Whisk
- Spatula
- Cooling Rack
Ingredients
For the Cake
- unsalted butter melted, for greasing
- granulated sugar for coating pan and for batter
- all-purpose flour
- baking soda
- ground ginger
- ground cinnamon
- ground allspice
- freshly grated nutmeg
- kosher salt
- freshly ground black pepper
- ground cloves a pinch
- unsalted butter softened
- freshly grated ginger
- large eggs
- pure vanilla extract
- molasses
For the Glaze
- confectioners’ sugar sifted
- sour cream
- heavy cream
- pure vanilla extract
- salt pinch
- pomegranate arils
- freshly cracked black pepper for garnish
Instructions
- Preheat oven to 350°F. Grease a 9½-inch Bundt pan with melted butter and coat with granulated sugar.
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, allspice, nutmeg, salt, pepper, and cloves.
- In a stand mixer, beat softened butter, granulated sugar, and fresh ginger until light and fluffy. Add eggs one at a time, then stir in vanilla.
- Mix molasses with 1 cup hot water. Alternate adding flour mixture and molasses mixture to the batter, mixing gently.
- Pour into prepared pan and smooth the top. Bake 45–55 min, or until a toothpick comes out clean. Cool in pan 20 min, then invert onto a rack to cool completely.
- Whisk glaze ingredients until smooth and pourable. Adjust consistency if needed.
- Pour glaze over cooled cake. Garnish with pomegranate arils and black pepper. Let set 15 minutes before serving.
Notes
Store in an airtight container for 3–4 days or freeze for up to 2 months. Garnish just before serving for the freshest look.