Chocolate Gingerbread Cake

This delicious cake is sure to become a new holiday favorite!

Amoretti Ingredients

Amoretti’s gingerbread compound adds a delicious touch to this cake.


    • ⅔ cup coconut oil
    • 2 cups brown sugar
    • ¼ cup honey
    • 3 eggs
    • ½ tsp salt
    • 2¼ cups all purpose flour
    • 2 tbsps cocoa powder
    • 1½ tsps dry mustard
    • 1 tbsp cinnamon
    • ½ tsp cardamom
    • 2¼ tsps baking powder
    • ½ tsp baking soda
    • ¾ cup dark beer
    • ½ cup buttermilk
    • 3 tbsps Amoretti® Gingerbread Compound
    • 1½ oz unsweetened chocolate
    • 1 tsp coconut oil

    • 24 oz cream cheese
    • 6 cups powdered sugar
    • 3 sticks butter (24 tbsps)
    • ¾ tsp Amoretti® Maple Extract
    • 1-2 tbsps white pepper

    • 1 cup semi sweet chocolate chips
    • 1 cup cream


    1. Sift all dry ingredients.
    2. In a large bowl, whisk together the coconut oil, honey, brown sugar, eggs.
    3. Add half of the sifted dry ingredients and gently fold this into the mix.
    4. Add buttermilk and gently fold this in.
    5. Add remaining dry ingredients and continue folding.
    6. Add beer and Amoretti Gingerbread Compound and fold in until fully mixed.
    7. Lightly spray two 9” cake pans and line with parchment.
    8. Lightly spray the parchment.
    9. Pour cake batter into the pans, half into each cake pan.
    10. Melt the unsweetened chocolate and coconut oil very slowly in a microwave, at 30 second intervals, so as not to burn the chocolate.
    11. Once melted, stir to completely combine.
    12. Drizzle this in lines into each cake pan, half in one and half in the other.
    13. Using a stick, swirl the batter to create a ribbon effect, or run a stick back and forth for a specific design.
    14. Bake both cakes at 350°F for an hour and possibly up to 1 hour and 10 minutes, checking with a stick. Once it comes out dry, the cakes are done.
    15. If you are using a convection oven, they will probably be done in 35 min.
    16. Cool completely, wrap and chill at least 4 hours or overnight.
    17. Remove cakes from cake pans (they will be difficult, so you may need to torch the bottom of the pan to release the cakes).
    18. Wrap one cake in plastic and freeze for another cake later.
    19. Cut one cake in half, to prepare for soaking and filling.
    20. Or, if you want three layers of cake, cut the other cake in half and use one layer.
    21. Soak the cake layers with the Agave/water soaking syrup.
    22. Making the Cream Cheese Maple Filling/Frosting: With a paddle in a mixer, beat the cream cheese, scraping the bowl for about two minutes, until soft.
    23. Add the softened butter and beat again, scraping the bowl.
    24. Add the powdered sugar, beat and scrape the bowl.
    25. Add the Amoretti Maple Extract, beat and scrape.
    26. Once cake is filled and frosted, chill for 30-40 minutes.
    27. Heat cream and pour over semi-sweet chocolate and let it sit for one or two minutes before mixing to combine.
    28. Let sit for a few minutes to cool a bit and set.
    29. Pour over top of chilled cake and smooth with an off-set spatula.
    30. Pour extra around outer edge of cake so it drips down the sides.
    31. Transfer cake to a cake plate or clean cake stand.
    32. Cut, cleaning and heating knife before each cut.
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