Food Styling : Gingerbread Christmas part 2.

Spicy Chocolate & Ginger Bundt Cake with Cream Cheese Icing

225 g butter, softened
60 g cocoa (½ cup)
150 ml water (about 1½ cup)
1 tsp ground cinnamon
1 tsp ground ginger
1 large pinch of nutmeg
1 pinch of ground cloves
250 ml sour cream (about 1 cup)
400 g caster sugar (2 cups)
1 tbsp. vanilla extract
2 large eggs
250 g all-purpose flour ( 2 cups)
5ml baking soda (1 tsp)
pinch salt (½ tsp)


200 g cream cheese
100g sour cream
45 g confectioner´s sugar (about ½ cup)
½ tsp vanilla extract

Preheat oven to 350°. Butter and flour a 10-12 cup bundt pan or a Kugelhopf pan.

Melt the butter in a medium saucepan over medium heat. Once melted add the cocoa and spices and whisk until smooth. Add the water and remove from heat.

Add the sugar, sour cream, vanilla and eggs to the cocoa mixture and whisk until smooth.

In a medium bowl combine flour, baking soda and salt. Add the cocoa and sugar batter to the flour mixture and whisk until well blended.

Pour the batter into the prepared pan. Bake for 45-50 minutes, or until firm to the touch and has slightly pulled away from the sides of the pan.

Remove from oven and cool in pan for 20 minutes. Carefully loosen the cake with a knife and invert onto a large plate. Leave to cool completely.


Combine all of the ingredients for the frosting in a bowl by hand or with an electric hand mixture.

Spread the icing onto the cake and dust with icing sugar and gold sparkles !

adapted from Sweetapolita, and



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