Gingerbread has got to be one of my favorite flavor profiles. Warm, sweet spices like clove, cinnamon, ginger, and anise win me over every time. They’re like a cozy blanket and mug of something toasty.
Gingerbread spices also remind me of a trip I took to Stockholm a couple of years ago during Christmas-time. I already had a proclivity towards Swedish culture before going, but after … let’s just say I seriously considered switching careers.
In addition to everything else I love about Sweden (hello quiet streets! We were definitely the loud Americans), you can hardly walk two feet without bumping into some cozy little bakery wafting cinnamon and cardamom into the street. My fika’s definitely improved substantially while I was there.
One of these days I’ll make St. Lucia buns, but in the meantime, I’ll just keep shoving gingerbread spices into everything I can. This cake is an exceptional example.
It’s hard to believe this cake is so healthful after tasting it, because it’s incredible. So fluffy, yet moist and jam-packed with flavor. This cake blows my mind every time I make it and it’s my go-to for parties, holidays, and just weekends at home.
Chocolate Gingerbread Cake
Ingredients:
- 7 oz. (200 grams) unsweetened or very dark chocolate (70% or higher)
- 1 tbsp cocoa powder
- 1 tsp baking soda
- 12 (185 grams) pitted dates
- 3 eggs
- 1/4 cup coconut or olive oil
- 2 tbsp molasses (not blackstrap)
- 1 tsp ginger
- 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 tsp clove
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- 1/4 tsp salt
Method:
Preheat oven to 350 degrees.
Place chocolate, cocoa, and baking soda into a food processor and pulse until the mixture has the texture of small pebbles.
Add in dates and pulse until combined. Add eggs, oil, molasses, vanilla, spices, and salt. Blend until smooth.
Pour batter into a parchment paper-lined, 8-inch baking dish. Allow the parchment to hang over the sides of the pan for easy removal later.
Bake for 30-35 minutes or until the cake springs back when touched.
