Chocolate Gingerbread Toffee Cake
User Reviews
5.0
6 reviews
Excellent
Chocolate Gingerbread Toffee Cake
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An EASY, no mixer cake that's perfect for the holidays!! Chocolate and ginger are amazing together! The GINGER spiced whipped cream is the literal icing on this cake!!
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Ingredients
Cake
- 3 large eggs
- 8 ounces Sour Cream or Greek yogurt
- 2 cups light brown sugar packed
- ½ cup canola or vegetable oil
- 2 teaspoons vanilla extract
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 ½ cups semi-sweet chocolate chips melted
- 2 ½ cups all-purpose flour
- 1 cup hot water
- ½ cup molasses
- 1 teaspoon baking soda
Topping
- one 8-ounce container whipped topping thawed (I used fat free; alternatively make your own whipped cream using heavy cream and confectioners' sugar)
- 1 teaspoon ground ginger or to taste
- ½ cup Toffee bits
- ½ cup mini semi-sweet chocolate chips
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Instructions
For the Cake:
- Preheat oven to 350F and line a 9x13-inch baking pan with Reynolds Wrap® Non-Stick Aluminum Foil and spray with cooking spray; set aside.
- To a large bowl, add the eggs, sour cream, brown sugar, oil, vanilla, ginger, cinnamon, allspice, salt, nutmeg, and whisk to combine; set aside.
- To a separate medium microwave-safe bowl, add the chocolate chips and heat on high power to melt, stopping every 20 seconds to check and stir until mixture can be stirred smooth.
- Wait a minute or two before adding the chocolate to the large bowl because you don't want to scramble the eggs. Whisk to combine.
- Add half the flour and stir to combine; set aside.
- To a glass measuring cup or microwave-safe bowl, add the water and heat for 1 minute to heat it; don't boil it just heat it well.
- To the water, add the molasses (tip - spray your measuring cup with cooking spray before adding it so it doesn't stick), baking soda, and stir to combine; it will bubble up.
- Add the molasses-water mixture to the large bowl of cake batter and stir to combine.
- Add the remaining half of the flour and stir to combine. Batter is thin, bubbly, and a bit lumpy looking; this is okay. Turn batter out into prepared pan (the pan will be very full which is okay because cake doesn't rise a ton) and bake for about 48 to 56 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Check early and often since all ovens, climates, pans, etc. vary and baking time can vary.
- Allow cake to cool completely in the pan on a wire rack.
For the Topping:
- Open the container of whipped topping, add the ginger, and fold to combine; don't overmix because the whipped topping tends to deflate. Turn whipped topping out and spread evenly over the cake.
- Evenly sprinkles with the toffee bits and mini chocolate chips before slicing and serving.
Notes
- Storage: Cake will keep airtight in the fridge for up to 1 week.
- Inspired by MyRecipes.
Nutrition Information
Show Details
Serving
1
Calories
599kcal
(30%)
Carbohydrates
85g
(28%)
Protein
8g
(16%)
Fat
28g
(43%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
13g
Cholesterol
58mg
(19%)
Sodium
245mg
(10%)
Fiber
3g
(12%)
Sugar
62g
(124%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 599 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 599kcal | 30% |
| Carbohydrates | 85g | 28% |
| Protein | 8g | 16% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 58mg | 19% |
| Sodium | 245mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 62g | 124% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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