Chocolate Gingerbread Toffee Cake

There’s something incredibly comforting about a slice of Chocolate Gingerbread Toffee Cake fresh from the oven. The warm spices wafting through the air invoke memories of cozy gatherings and chilly fall nights. I remember the first time I made this cake for my family during a holiday celebration. The rich aroma of ginger and cinnamon filled the kitchen, and I could hardly wait for it to bake. When it finally emerged from the oven, it was a sight to behold—puffy, golden-brown, and ready to be adorned with fluffy whipped topping.

This cake brings together the robust flavors of gingerbread with the indulgence of chocolate, creating a dessert that feels both festive and comforting. Every bite is a delightful mix of textures—from the soft and moist cake to the crunchy toffee bits that add an unexpected surprise. It’s not just a dessert; it’s a conversation starter, a family favorite, and a must-have at any gathering.

I still remember how my loved ones’ eyes lit up the first time they tasted it. The combination of flavors is simply irresistible, and the toffee bits sprinkled on top add a lovely crunch that pairs perfectly with the creamy whipped topping. Whether you’re celebrating a special occasion or simply craving something sweet, this Chocolate Gingerbread Toffee Cake is bound to please everyone at the table. It’s truly a recipe that embodies the spirit of the season and the joy of sharing food with those we love.

What’s In This Chocolate Gingerbread Toffee Cake

The ingredients in this Chocolate Gingerbread Toffee Cake are a harmonious blend that creates the perfect cake. Each component plays a crucial role in building flavor and texture. The star players include eggs for moisture, flour for structure, and a mix of spices that evoke a feeling of warmth and nostalgia. Together, they create a cake that’s not just a dessert but an experience to savor.

• 3 large eggs: These provide moisture and stability, creating a rich texture.
• 8 ounces sour cream or Greek yogurt: This ingredient adds moisture and a slight tang, enhancing the flavor profile.
• 2 cups light brown sugar, packed: The brown sugar contributes sweetness and a hint of molasses flavor, complementing the spices.
• ½ cup canola or vegetable oil: This fat keeps the cake moist and tender.
• 2 teaspoons vanilla extract: A classic flavor enhancer that rounds out the cake’s profile.
• 1 ½ teaspoons ground ginger: This spice provides warmth and a distinctive gingerbread flavor.
• 1 teaspoon ground cinnamon: A warm spice that adds depth and a hint of sweetness.
• 1 teaspoon ground allspice: This spice adds complexity and warmth.
• ½ teaspoon salt: Helps balance the sweetness and enhance flavors.
• ¼ teaspoon ground nutmeg: Adds a cozy spiciness that complements the other ingredients.
• 1 ½ cups semi-sweet chocolate chips, melted: These add rich chocolate flavor and moisture.
• 2 ½ cups all-purpose flour: The structure of the cake, providing the necessary rise.
• 1 cup hot water: Helps to dissolve other ingredients, enhancing the cake’s texture.
• ½ cup molasses: Adds a deep, rich flavor that’s characteristic of gingerbread.
• 1 teaspoon baking soda: This leavening agent helps the cake rise and gives it a light texture.
• One 8-ounce container whipped topping, thawed: This creates a light and fluffy topping to balance the cake’s density.
• 1 teaspoon ground ginger, or to taste: This can be adjusted for extra spiciness.
• ½ cup toffee bits: Adds crunch and sweetness, creating delightful contrasts in texture.
• ½ cup mini semi-sweet chocolate chips: These provide additional chocolate flavor and visual appeal.

Chocolate Gingerbread Toffee Cake Instructions

Making this Chocolate Gingerbread Toffee Cake is a delightful process that fills your kitchen with amazing aromas. With each step, you’ll see the transformation from simple ingredients to a beautifully baked cake. Let’s dive into the instructions so you can enjoy this sweet treat!

1. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with aluminum foil. Don’t forget to spray it with cooking spray to prevent sticking. This initial preparation ensures that your cake comes out smoothly.

2. In a large bowl, combine the eggs, sour cream, brown sugar, oil, vanilla, ginger, cinnamon, allspice, salt, and nutmeg. Whisk everything together until well mixed. The mixture should be smooth and creamy, signaling that it’s ready for the next step.

3. In a separate medium microwave-safe bowl, add the chocolate chips and heat them in the microwave on high power. Stop every 20 seconds to check and stir until the chocolate is fully melted and smooth. This step is crucial for achieving that decadent chocolate flavor.

4. Let the melted chocolate cool for a minute or two before adding it to the large bowl of ingredients. This way, you avoid scrambling the eggs. Whisk the chocolate into the batter until everything is thoroughly combined.

5. Add half of the flour to the batter and stir gently until just combined. This step helps the flour integrate without overmixing, which keeps the cake light and fluffy.

6. In a glass measuring cup or another microwave-safe bowl, heat the water in the microwave for about 1 minute, just until hot but not boiling. You want it warm enough to dissolve the molasses but not so hot that it affects the other ingredients.

7. To the hot water, add the molasses (tip: spray your measuring cup with cooking spray to prevent sticking) and the baking soda. Stir this mixture together; you’ll notice it bubbling up. That’s the reaction you want to help the cake rise!

8. Pour the molasses-water mixture into the large bowl with the batter and stir until everything is well combined. The batter may seem thin and slightly lumpy, but that’s perfectly fine.

9. Add the remaining half of the flour and mix gently until just combined. The batter should be pourable and slightly bubbly, indicating it’s ready for the oven.

10. Pour the batter into the prepared pan. The pan will be quite full, but that’s okay—this cake doesn’t rise a lot. Bake for about 48 to 56 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

11. Once baked, allow the cake to cool completely in the pan on a wire rack. This cooling step ensures the cake sets properly and makes it easier to cut.

12. Open the container of whipped topping and gently fold in the additional ginger. Be careful not to overmix, as this can cause the topping to deflate. Spread the whipped topping evenly over the cooled cake.

13. Finally, sprinkle the toffee bits and mini chocolate chips evenly over the top of the cake. Slice and serve this delightful creation, letting each bite transport you to dessert paradise!

How to Switch It Up

If you’re looking to customize your Chocolate Gingerbread Toffee Cake, you’re in for a treat! There are many ways to switch it up and make it your own. Here are a few ideas:

• Adding Nuts: Incorporate chopped nuts like walnuts or pecans into the batter for added crunch.
• Spice Variations: Experiment with different spices like cardamom or nutmeg for a unique twist.
• Frosting Alternatives: Instead of whipped topping, try a cream cheese frosting for a tangy complement to the cake.
• Chocolate Variations: Use white chocolate chips instead of semi-sweet for a different flavor profile.
• Serving Suggestions: Serve warm with a scoop of ice cream or chilled for a refreshing treat.
• Festive Additions: Add a layer of cranberry sauce between the cake and whipped topping for a pop of tartness.

What to Serve Alongside Chocolate Gingerbread Toffee Cake

When it comes to serving your Chocolate Gingerbread Toffee Cake, the options are practically endless. Here are some delightful pairings to consider:

• Ice Cream: A scoop of vanilla or cinnamon ice cream on the side takes this cake to a whole new level.
• Hot Chocolate: Serve with a warm mug of hot chocolate for a comforting treat on a chilly evening.
• Fruit Salad: A light fruit salad can provide a refreshing contrast to the richness of the cake.
• Cheese Platter: Include a cheese platter with assorted cheeses for a delightful savory-sweet experience.
• Seasonal Beverages: Pair with warm spiced cider or pumpkin spice lattes for a festive drink option.
• Whipped Cream: Serve additional whipped cream on the side for those who want an extra dollop of creaminess.
• Gingerbread Cookies: Create a themed dessert table with gingerbread cookies for a delightful holiday spread.

FAQ

Conclusion

The Chocolate Gingerbread Toffee Cake is a wonderful blend of flavors and textures that makes it truly special. It’s not just a dessert; it’s a celebration of cozy moments and sweet memories. I encourage you to try making this delightful cake, whether for a family gathering or as a treat for yourself. You’ll appreciate the warmth and joy it brings, slice after slice!

Chocolate Gingerbread Toffee Cake

The ultimate comfort food, Chocolate Gingerbread Toffee Cake is a rich blend of spices and chocolate that will satisfy your sweetest cravings. Moist, flavorful, and topped with fluffy whipped cream, it's perfect for any occasion. Treat yourself to this easy weeknight dessert tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 56 minutes mins

Total Time 1 hour hr 6 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 3 large eggs
• 8 ounces sour cream or Greek yogurt
• 2 cups light brown sugar packed
• ½ cup canola oil or vegetable oil
• 2 teaspoons vanilla extract
• 1 ½ teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• 1 ½ cups semi-sweet chocolate chips melted
• 2 ½ cups all-purpose flour
• 1 cup hot water
• ½ cup molasses
• 1 teaspoon baking soda
• 1 8-ounce container whipped topping thawed; alternatively make your own whipped cream using heavy cream and confectioners’ sugar
• 1 teaspoon ground ginger or to taste
• ½ cup toffee bits
• ½ cup mini semi-sweet chocolate chips

Equipment

• 9×13 inch Pan
• Large bowl
• Microwave-safe bowl
• Glass Measuring Cup
• Wire Rack

Method

 

1. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with aluminum foil. Don’t forget to spray it with cooking spray to prevent sticking. This initial preparation ensures that your cake comes out smoothly.
2. In a large bowl, combine the eggs, sour cream, brown sugar, oil, vanilla, ginger, cinnamon, allspice, salt, and nutmeg. Whisk everything together until well mixed. The mixture should be smooth and creamy, signaling that it’s ready for the next step.
3. In a separate medium microwave-safe bowl, add the chocolate chips and heat them in the microwave on high power. Stop every 20 seconds to check and stir until the chocolate is fully melted and smooth. This step is crucial for achieving that decadent chocolate flavor.
4. Let the melted chocolate cool for a minute or two before adding it to the large bowl of ingredients. This way, you avoid scrambling the eggs. Whisk the chocolate into the batter until everything is thoroughly combined.
5. Add half of the flour to the batter and stir gently until just combined. This step helps the flour integrate without overmixing, which keeps the cake light and fluffy.
6. In a glass measuring cup or another microwave-safe bowl, heat the water in the microwave for about 1 minute, just until hot but not boiling. You want it warm enough to dissolve the molasses but not so hot that it affects the other ingredients.
7. To the hot water, add the molasses (tip: spray your measuring cup with cooking spray to prevent sticking) and the baking soda. Stir this mixture together; you’ll notice it bubbling up. That’s the reaction you want to help the cake rise!
8. Pour the molasses-water mixture into the large bowl with the batter and stir until everything is well combined. The batter may seem thin and slightly lumpy, but that’s perfectly fine.
9. Add the remaining half of the flour and mix gently until just combined. The batter should be pourable and slightly bubbly, indicating it’s ready for the oven.
10. Pour the batter into the prepared pan. The pan will be quite full, but that’s okay—this cake doesn’t rise a lot. Bake for about 48 to 56 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
11. Once baked, allow the cake to cool completely in the pan on a wire rack. This cooling step ensures the cake sets properly and makes it easier to cut.
12. Open the container of whipped topping and gently fold in the additional ginger. Be careful not to overmix, as this can cause the topping to deflate. Spread the whipped topping evenly over the cooled cake.
13. Finally, sprinkle the toffee bits and mini chocolate chips evenly over the top of the cake. Slice and serve this delightful creation, letting each bite transport you to dessert paradise!

Notes

• Storage: Cake will keep airtight in the fridge for up to 1 week.

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.