Mocha Gingerbread Cake recipe

Mocha Gingerbread Cake

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I came up with the idea for this recipe because I wanted something that was a little different from the traditional gingerbread cake, but without a lot of work involved. I found that espresso powder and cocoa added a dark, intense flavor to this simple yet delicious dessert.


For best results when making this cake, set your oven temperature to 325 degrees. Molasses tends to burn more easily, and this prevents the edge of the cake from getting hard.

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Mocha Gingerbread Cake


  • 1 1/4 cups all-purpose flour (spoon and sweep method of measuring)
  • 1/4 cup cocoa
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground ginger – Explore The Spice House | Shop Now
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon table salt
  • 1/2 teaspoon espresso instant coffee
  • 1/2 cup plus 2 tablespoons boiling water
  • 1/2 cup butter, softened
  • 1/2 cup packed light brown sugar
  • 1 egg
  • 1/2 cup molasses (not blackstrap molasses)


Position the oven rack in the center of the oven and preheat to 325 degrees.

Grease a 9-inch round cake pan and dust with flour.

In a separate bowl, combine the flour, cocoa, baking soda, ground ginger, cinnamon, cloves, and salt; set aside. In a small heat-resistant bowl, dissolve the espresso powder in the boiling water; set aside.

In a large mixing bowl, beat the butter and brown sugar until light and fluffy. Add the egg and molasses and beat until combined.

Add the dry ingredients alternately with the espresso mixture and beat just until incorporated.

Pour the batter into the prepared baking pan and smooth the top with the back of a spoon. Tap the pan on the countertop 3 times to release any air bubbles in the batter. Bake for 32 to 38 minutes or until a knife inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes and then turn out onto a wire rack. If desired, serve with whipped cream or dust with confectioners’ sugar.

Whipped Cream

  • Servings: Makes 2 cups
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  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla


Combine all of the ingredients in a large bowl and beat until medium-stiff peaks form. Refrigerate until ready to serve.

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