This German dark chocolate gingerbread cake full of deep, rich flavors looks great baked in a Bundt pan and dusted with confectioners’ sugar.
- 2-1/2 cups all-purpose flour plus more for dusting pan
- 1-1/2 tsp baking soda
- 1-1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp Salt
- 1 cup dark German beer such as Becks or Warsteiner Premium Dunkel
- 1 cup molasses
- 1 tbsp fresh grated ginger
- 1 stick unsalted butter softened, plus additional for coating pan
- 1/2 cup sugar
- 1 large egg
- 1 bar German dark chocolate finely chopped, 3 1/2-ounce, such as Hachez or Feodora
- 1/3 cup finely chopped crystallized ginger about 2 ounces
- Confectioners' sugar to garnish optional
- Preheat oven to 350 degrees F. Generously butter a 10-cup Bundt pan, dust with flour, and shake out excess.
- Whisk together flour, baking soda, cinnamon, cloves and salt in a medium bowl and set aside. Whisk together the dark German beer, molasses and ginger in a medium bowl and set aside.
- Combine butter, sugar and egg in a large bowl and beat at medium speed with a mixer for 2 minutes, or until mixture is light and fluffy. In 3 additions, alternately beat in flour mixture and beer mixture at low speed until batter is smooth. Stir in chocolate and crystallized ginger. Spoon batter into prepared pan, smoothing top of batter.
- Bake 30 to 35 minutes or until a wooden toothpick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 minutes. Remove cake from pan and cool completely on a wire rack. Dust cake with confectioners' sugar, if desired.