chocolate gingerbread toffee cake
A rich and moist gingerbread cake layered with chocolate, toffee bits, and topped with spiced whipped cream — perfect for the holiday season!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3 large eggs
- 8 ounces sour cream or Greek yogurt
- 2 cups light brown sugar
- 0.5 cup canola or vegetable oil
- 2 teaspoons vanilla extract
- 1.5 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 0.5 teaspoon salt
- 0.25 teaspoon ground nutmeg
- 1.5 cups semi-sweet chocolate chips melted
- 2.5 cups all-purpose flour
- 1 cup hot water
- 0.5 cup molasses
- 1 teaspoon baking soda
- 1 container whipped topping
- 1 teaspoon ground ginger or to taste
- 0.5 cup toffee bits
- 0.5 cup mini semi-sweet chocolate chips
Instructions
Preparation Steps
- Preheat oven to 350F and line a 9x13-inch baking pan with foil, then spray with cooking spray; set aside.
- In a large bowl, whisk together eggs, sour cream, brown sugar, oil, vanilla, ginger, cinnamon, allspice, salt, and nutmeg; set aside.
- Melt chocolate chips in microwave, stopping every 20 seconds to stir until smooth.
- Add melted chocolate to the egg mixture and stir to combine.
- Add half the flour and mix well.
- Heat water to near boiling and stir in molasses and baking soda; add to batter and mix.
- Pour batter into prepared pan and bake for 48-56 minutes, until a toothpick comes out clean.
- Allow cake to cool completely on a wire rack.
- Spread whipped topping over cooled cake, then sprinkle generously with toffee bits and mini chocolate chips before serving.
Notes
This cake is perfect for holiday celebrations, offering a moist texture with rich flavors of ginger, chocolate, and toffee.