Hazel-Nutty Chocolate Gingerbread Cake

Hazel-Nutty Chocolate Gingerbread Cake


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Enjoy a warm and nutty chocolate gingerbread cake this holiday season. Use your favorite chocolate frosting or go the extra mile with a simple chocolate ganache topping.

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Time needed

15 min preparation + 40 min cooking

Serving Size / Yield

12 servings


  • 2 ½ C. flour
  • 1/3 C. unsweetened cocoa powder
  • 1 T. ground ginger
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 stick butter, softened
  • ½ C. brown sugar
  • 1 C. molasses
  • 1 C. boiling water
  • Chocolate frosting
  • ½ C. hazelnuts, chopped

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Preheat oven to 350 degrees. In a bowl, combine flour, cocoa powder, ginger, baking powder, baking soda, and cinnamon; set aside. In a large bowl, use an electric mixer to cream together butter and brown sugar until fluffy. Beat in molasses and egg until well mixed. Gradually add in flour mixture, adding in water in between, until smooth. Transfer batter to a greased baking pan and bake for 40 minutes until an inserted toothpick comes out clean. Let cool completely, frost, and top with hazelnuts.

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