DARK CHOCOLATE CAKE WITH GINGERBREAD FROSTING

DARK CHOCOLATE CAKE WITH GINGERBREAD FROSTING

The Country Cook
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Gingdrchck - Recipes

Recipe

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Width:
7.00 (in)
Height:
7.00 (in)
Depth:
7.00 (in)
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Description
DARK CHOCOLATE CAKE WITH GINGERBREAD FROSTING
 
 
PREP TIME
10 mins
COOK TIME
40 mins
TOTAL TIME
50 mins
 
Author: The Country Cook
Serves: 8-10
INGREDIENTS
  • For the cake
  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup dark chocolate baking cocoa
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 2 eggs
  • 1 cup canola oil
  • 1 cup milk
  • 1 cup brewed Folger's coffee, cooled
  • 1 tsp. vanilla extract
  • For the frosting:
  • 1 cup butter, softened to room temp.
  • 1 (7.5 oz.) jar marshmallow fluff
  • 1 cup powdered sugar
  • 2 tbsp. molasses
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. ground cloves
  • ½ tsp. ginger
 
INSTRUCTIONS
  1. The first thing I do is brew my coffee so it has time to cool before I need it.
  2. It's important to cool the coffee so it doesn't cook the eggs when we combine the two.
  3. Preheat oven to 350f degrees.
  4. Spray a 9 x 13 baking dish with nonstick cooking spray.
  5. In a large bowl, combine all the dry ingredients (flour, sugar, cocoa, baking soda, baking powder and salt.)
  6. Gently whisk to combine.
  7. In a separate bowl combine all the wet ingredients (eggs, oil, milk, cooled coffee & vanilla extract.)
  8. Then slowly add in dry ingredients to wet ingredients.
  9. Add a little at a time, mix, then add a little more until it is all incorporated.
  10. Once combined, pour cake batter into prepared baking dish.
  11. Bake for about 30-40 minutes until a toothpick comes out clean from the center.
  12. The cake should also spring back to the touch and not jiggle in the center.
  13. Allow cake to cool completely, then start on frosting.
  14. In a medium bowl, using an electric mixer or your stand mixer, mix butter until smooth.
  15. Then mix in marshmallow fluff.
  16. Next, stir in molasses.
  17. Finally, mix in powdered sugar and spices.
  18. Mix until smooth and creamy.
  19. Spread onto cooled cake.
 
NOTES
If you aren't in the mood to make a cake from scratch, you can just use a dark chocolate boxed cake mix and instead of the water it calls for, just substitute it with brewed coffee.
 
 
 
 

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