This cake is just a little bit naughty and a little bit nice. It's my favourite yummy, rich chocolate cake recipe with hits of preserved candied ginger that give you a little bit of spice. I used this recipe to fill the inside of my Gingerbread House Cake, making sure the inside is just as delicious as the outside! Just look at those glimpses of candied ginger peeking through the cake. Yum!




Ingredients & Tools You Will Need:

2 cups unsalted butter

5 cups sugar

8 eggs

2 cups cocoa

4 cups water

5 1/2 cups flour

1 tablespoon & 1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoons salt

Electric stand mixer and paddle attachment

Mixing bowl



Rubber spatula

Parchment paper

Desired cake pans

1 cup preserved candied ginger (in syrup), chopped 

12” x 15” pan lined with parchment paper


(Note: this recipe makes the 8lbs of dough needed to make my Gingerbread House Cake, which is why I've recommended a 12" x 15" pan. If you'd like to make this cake in another sized pan, please refer to my handy baking chart here). 

Sift your flour, baking soda, baking powder, and salt into a bowl and whisk together. Set aside.

Boil some water. Pour your hot water onto your cocoa and whisk until your cocoa dissolves completely. Set aside to cool slightly.

Cream your butter and sugar at medium speed until light and fluffy, about 8-10 minutes.

Add your eggs to your sugar mixture, two at a time, and blend until incorporated. Scrape down the sides as needed.

Add your dry ingredients alternatively with your warm cocoa Begin by adding dry, then alternate with wet. Add dry in four parts, and the wet in three.

Once your batter is complete, mix in the chopped preserved ginger.

Pour your batter into your desired parchment lined pans. Always bake at 350 degrees for 1 hour and 40 minutes, until a toothpick comes out clean.

Cool your cakes completely in their pans before decorating.