Description
Delicate chocolate gingerbread mini cakes bring winter’s warmth to holiday gatherings with rich, spicy elegance. Moist layers infused with ginger and cocoa create irresistible seasonal comfort that delights guests seeking festive indulgence.
Ingredients
Scale
Main Dry Ingredients:
- 1 ½ cups (375 ml) all-purpose flour
- ¼ cup (60 ml) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup (113 grams) unsalted butter, softened
- ½ cup (100 grams) brown sugar, packed
- ½ cup (170 grams) molasses
- 1 large egg
- ½ cup (120 ml) buttermilk
- ½ cup (120 ml) hot water
Glaze and Garnish:
- ½ cup (85 grams) semi-sweet chocolate chips
- 2 tablespoons (30 grams) unsalted butter
- 1 tablespoon corn syrup or honey (optional, for shine)
- Powdered sugar
- Crystallized ginger slices (optional)
- Holiday sprinkles
Instructions
- Prepare the oven to 350F (175C) and generously coat mini bundt pan, muffin tin, or cake molds with grease and flour to prevent sticking.
- In a medium mixing bowl, thoroughly combine flour, cocoa powder, baking soda, ground ginger, cinnamon, cloves, and salt using a whisk until evenly distributed.
- Using an electric mixer, cream butter and brown sugar until the mixture becomes light and airy. Incorporate molasses and blend until smooth and uniform.
- Introduce egg into the butter mixture, then gradually alternate between adding dry ingredients and buttermilk. Gently fold in hot water, mixing until the batter reaches a silky, thin consistency.
- Carefully distribute batter into prepared cake molds, filling each approximately three-quarters full to allow room for rising during baking.
- Place molds in preheated oven and bake for 18-20 minutes, monitoring until a toothpick inserted at the center emerges clean without wet batter.
- Allow cakes to rest in the pan for 10 minutes, then delicately transfer to a wire cooling rack to reach room temperature.
- Create chocolate glaze by melting chocolate chips and butter in microwave-safe bowl, stirring between 30-second intervals until completely smooth.
- Optional: Stir corn syrup or honey into melted chocolate for added shine and richness.
- Once cakes are completely cooled, drizzle or generously pour chocolate glaze over the surface.
- Enhance presentation by dusting with powdered sugar, sprinkling crystallized ginger, or adding festive decorative sprinkles.
- Arrange mini cakes on an elegant serving platter and savor the delightful seasonal treat.
Notes
- Ensure precise ingredient measurements for the perfect texture, using kitchen scales for accuracy.
- Mix ingredients gently to prevent overmixing, which can make the mini cakes dense and tough.
- Adjust spice intensity by increasing or decreasing ginger and cinnamon according to personal preference.
- Use dairy-free alternatives like coconut milk or plant-based butter for a vegan-friendly version of these delightful mini cakes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg