Chocolate Gingerbread Layer Cake with Molasses Fudge Frosting

This Chocolate Gingerbread Layer Cake is a delightful dessert perfect for special occasions and holiday celebrations. The combination of rich molasses and chocolate creates a unique flavor profile that is sure to impress your guests.

Topped with a creamy fudge frosting, this cake makes for a dramatic slice that will be the centerpiece of any festive table.

Decadent Chocolate Gingerbread Layer Cake Recipe

This holiday layer cake features layers of moist chocolate gingerbread, enhanced with the deep flavors of molasses. The rich molasses adds depth to the cake, while the creamy fudge frosting provides a luscious finish. The recipe yields a stunning cake that serves 10-12 people.

Ingredients

2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
3 large eggs
1 cup molasses
1 cup hot water
1 teaspoon vanilla extract
For the Molasses Fudge Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup molasses
1 teaspoon vanilla extract
2-4 tablespoons heavy cream (as needed for consistency)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Mix Dry Ingredients: In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, ginger, cinnamon, and cloves.
Cream Butter and Sugars: In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add Eggs and Molasses: Beat in the eggs one at a time, then mix in the molasses and vanilla extract until well combined.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with hot water. Mix until just combined.
Bake: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Prepare Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing well. Add molasses and vanilla, then beat until smooth. Adjust consistency with heavy cream as needed.
Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top, then add the second layer and repeat. Top with the final layer and frost the top and sides of the cake.
Serve: Slice and serve the cake, enjoying the rich flavors of chocolate gingerbread and creamy fudge frosting.