Chocolate Gingerbread Bundt Cake with Cream Cheese Frosting

sallysbakingaddiction.com

Sue

Chocolate Gingerbread Cake

½ cup (120ml) vegetable oil

½ cup (120ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)

¾ cup ( 150g) packed dark brown sugar

¼ cup (60ml) water

2 large eggs

¼ cup (60ml) whole milk

1 cup ( 125g) all-purpose flour ( spooned & leveled)

½ cup ( 41g) unsweetened cocoa powder, plus more for dusting

¾ teaspoon baking soda

½ teaspoon coarse salt

2 teaspoons ground ginger

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

Cream Cheese Frosting

¼ cup ( 4 Tbsp; 56g) unsalted butter, softened to room temperature

4 ounces ( 113g) full-fat brick cream cheese, softened to room temperature

2 to 3 cups (240-3 60g) confectioners’ sugar

2 to 4 Tablespoons milk

1 teaspoon pure vanilla extract

optional: chocolate sauce, for drizzling

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