Chocolate and gingerbread are a natural pair – just like this collaboration with our friends at King Arthur Baking Company! Their high-quality flour and warm spices are the flavor backbone of the cake, while Pete & Gerry’s Organic Pasture Raised Eggs bring the structure and tenderness that make each slice soft and satisfying. The batter stirs together by hand in a flash, and the simple glaze gives it a polished finish without much extra work. It’s an easy, deeply flavored cake that feels festive any time of year.

Instructions

1. Preheat the oven to 325°F and position a rack in the center of the oven.  
2. Lightly grease an 8" round pan, or line with a reusable pan liner or parchment round.  
3. To make the gingerbread cake: In a large bowl, whisk together the flour, sugar, cocoa powder, gingerbread spice, salt, baking powder, and baking soda.  
4. In a medium bowl, whisk together the water, oil, molasses, eggs, and vanilla.  
5. Pour the wet ingredients into the dry ingredients and whisk until smooth. Add the chopped chocolate and use a flexible spatula to stir until evenly distributed.  
6. Transfer the batter into the prepared pan.  
7. Bake the chocolate gingerbread cake for 40 to 45 minutes, until the center feels firm and a toothpick or thin knife inserted into the center comes out clean. (If baking with Gluten-Free Measure for Measure Flour, bake the cake for 45 to 50 minutes, as gluten-free baked goods often take a bit longer to bake through.)  
8. Remove the chocolate gingerbread cake from the oven and allow it to cool in the pan while you prepare the glaze.  
9. To make the glaze: In a small bowl, whisk together the confectioners’ sugar, gingerbread spice, and salt. Starting with the smaller amount of water, drizzle in 1 teaspoon at a time until the glaze reaches a thick, molasses-like consistency. If you’d like a thinner glaze, add more water.  
10. Transfer the glaze to the center of the cake. If your glaze is thick, use a small offset spatula to spread it to the edges. If your glaze is thinner, it will spread evenly over the surface of the chocolate gingerbread cake on its own. Serve warm or at room temperature.  

Notes

*If you don’t have Gingerbread Spice, mix a combination of ginger, cinnamon, nutmeg, cloves, and allspice to taste; use a total of 2 1/2 teaspoons of spices in the gingerbread cake. In the glaze, use 1/8 teaspoon each of cinnamon and ginger. 

Store leftover chocolate gingerbread cake, covered, at room temperature for several days; un-glazed cake can be frozen for longer storage.