Ginger Cake with Fudge Frosting
Indulge in the warm, spiced flavors of this Ginger Cake with Fudge Frosting—a dessert that perfectly balances cozy holiday-inspired spices with rich, chocolatey decadence. Made with aromatic ground ginger, cinnamon, and a touch of molasses, this moist and tender cake delivers a delightful depth of flavor in every bite. Topped with a luscious, silky fudge frosting crafted from dark chocolate and cream, it’s an irresistible combination of spice and sweetness. Ideal for festive gatherings or as a comforting treat, this dessert is easy to make with just 20 minutes of prep time. Serve it as the centerpiece of your table and watch it disappear! Perfectly suited for keywords such as "ginger cake recipe," "spiced cake with chocolate frosting," and "holiday dessert idea."
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Recipe Information
Ingredients
- 225 grams All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 115 grams Unsalted butter, softened
- 150 grams Brown sugar
- 120 milliliters Molasses
- 2 Eggs
- 120 milliliters Whole milk
- 120 milliliters Hot water
- 200 grams Dark chocolate, chopped
- 120 milliliters Heavy cream
- 50 grams Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 175°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
In a medium bowl, whisk together the flour, ground ginger, ground cinnamon, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the molasses until well combined, followed by the eggs, one at a time, mixing well after each addition.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined.
Pour in the hot water and gently mix until the batter is smooth and fully incorporated.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
To make the fudge frosting, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
Remove the cream from the heat and pour it over the chopped dark chocolate in a heatproof bowl. Let it sit for 2-3 minutes to melt.
Stir the chocolate and cream mixture until smooth, then whisk in the powdered sugar and vanilla extract until fully combined.
Let the frosting cool to room temperature, then spread it evenly over the cooled cake.
Slice and serve the ginger cake with fudge frosting. Enjoy!
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 394 mg | 17% | |
| Total Carbohydrate | 75.6 g | 28% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 47.3 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 113 mg | 9% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 596 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
