Dessert: Chocolate Gingerbread Bundt Cake

A classic holiday cake gets a kick of chocolate with this bundt cake recipes loaded with seasonal spice.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Chocolate Gingerbread Bundt Cake

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1/2 cup (1 stick) unsalted butter, softened
1/2 cup dark molasses
3/4 cup dark brown sugar
2 large eggs, whisked lightly
1/4 cup whole milk
1 cup all-purpose flour, plus more for dusting pan
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup semisweet chocolate chips

Instructions

Preheat the oven to 325 ºF degrees. Grease and flour a 9-inch bundt pan with butter or cooking spray and set aside.
Combine the butter, molasses, dark brown sugar and 1/4 cup water in a medium saucepan over medium-low heat. Cook, whisking constantly, until the butter has melted, then pour the mixture into a large bowl and let it cool for 10 minutes.
Once cooled, whisk the eggs and milk into the molasses mixture.
Sift together the flour, cocoa powder, baking soda, salt, ground ginger, cinnamon, allspice and nutmeg into a medium bowl. Gently fold the flour mixture into the molasses mixture, stirring just until combined, and then stir in the chocolate chips. Pour the batter into the prepared pan. (See Kelly's Notes.) Bake the cake for about 30 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool fully while still in the bundt pan.
Make the glaze by whisking together the sifted confectioners sugar, heavy cream and vanilla extract until smooth.
Once the cake has fully cooled, invert it onto a serving platter, drizzle with the glaze and serve.
Kelly's Notes: Once you've poured the batter into the bundt pan, place the pan on a towel on the counter and tap it to release any air bubbles.
The cake can be made one day in advance, and the flavors will actually develop more fully if you make it ahead of time. The glaze can be prepared one day in advance and stored in an airtight contained in the fridge. When ready to serve, re-whisk the glaze, adding additional heavy cream or water to thin the glaze if necessary.

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