You can’t show up to my family holiday gatherings with just any dessert. There better not be a wiff of boxed cake mix nor a hint of shortening in the pie crust. All real. All butter. This is a place where we come correct!
I come from a legacy of legendary home bakers. Am I bragging? You bet your sweet pants I am! My mom makes the best Peanut Butter Balls (you might call them Buckeyes, right?). My dad (as I’ve told you ad nauseum) is known for his Sweet Potato Pie. My grandmother makes the best Banana Bread in the entire world… she probably invented it, so.. there’s that.
Believe it or not, I’m feel like I’m still trying to find my footing in my family when it comes to legendary baking. I’m not sure what my specialty will be, so I’m looking for a bit of inspiration in the holiday season. The inspiration for this holiday gingerbread cake comes from GODIVA Chocolate. GODIVA has chocolate-legend status on lockdown (amiright?). This particular cake was inspired by GODIVA’s Gingerbread Cookie Legacy Truffle: gingerbread spices, and Speculoos mousse wrapped in chocolate. Yes… someone finally worked Speculoos into a decadent chocolate candy. Thank heavens. Seriously.
This Gingerbread Cake with Speculoos and Dark Chocolate really ups the ante. It’s perfect for the holidays. Actually… it’s perfect for most every night between now and late February. This cake might just be the one that makes a name for me. Fingers crossed (with a mouth full of chocolate).
Let’s get down to business.
We’re melting the butter, cracking the eggs, and rifling through the back of the cupboard for the molasses.
Sidenote: Would you believe that my dad (legend) puts molasses on his pancakes instead of maple syrup? I put molasses in my Brown Butter Chocolate Chip Cookies… I need a molasses buffer.
Next, let’s get at these spices!
We’re basically just going to empty out the spice drawer.
For this cake we’re going to need ground ginger, cinnamon, freshly ground nutmeg, and just a hint of ground cloves.
Look at those bubbles! This cake is ready for the oven.
This cake bakes up in an 8×8-inch square pan. It’s nice and thick. Dense but still moist.
While the cake is still warm, we stir up a few big spoonfuls of Speculoos spread and melt some dark chocolate.
Wait… do we need to talk about Speculoos spread? Speculoos spread is made from the Speculoos biscuit. It’s sweet and spiced with ginger, cinnamon, and cloves. If you take a spoon to the spread… you’re in trouble. Don’t even do it.
In this rendition we’re spreading Speculoos on top of the slightly warm gingerbread cake. Chocolate too! GODIVA inspired, for real.
The slightly warm cake will make the Speculoos spread and sink into the cake. Yep. We’re on the right track!
Melt the dark chocolate, we’re not done yet! I used GODIVA’s 72% dark chocolate… because, delicious!
I placed the melted dark chocolate in a small ziplock bag and cut off the tip That’s how we get these pretty lines.
This gingerbread cake is the ultimate holiday decadence. The cake is thick and spiced. The molasses adds a deep richness that is just perfect for the winter months. It’s incredible! Speculoos adds another layer of sweetness and spice. Totally decadent and over-the-top with melted chocolate.
I’m really proud of this gingerbread cake. GODIVA didn’t steer us wrong! This could be part of my baking legacy.
Gingerbread Speculoos and Dark Chocolate Cake
makes 1- 8×8-inch cake
2 1/4 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cardamom
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled
3/4 cup granulated sugar
2 large eggs
3/4 cup unsulfured molasses
3/4 cup hot water
2 teaspoons pure vanilla extract
1 cup Speculoos spread
3 ounces dark chocolate, melted (I used Godiva 72% dark chocolate)
Place a rack in the middle of the oven and preheat oven to 350 degrees F. Grease an 8×8-inch square baking pan. Line with parchment paper and grease the parchment paper as well. Set aside.
In a large bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, cardamom, baking powder, and salt. In a medium bowl, whisk together melted butter, sugar, eggs, and molasses. Whisk until smooth and well combined. Add the hot water and vanilla and carefully stir to incorporate.
Add the wet ingredients all at once to the dry ingredients. Stir with a spatula or wooden spoon to combine. When no pockets of flour remain, and the batter is entirely smooth and silky, pour into the prepared pan. Bake for 30 to 35 minutes, or until a skewer inserted in the center of the cake comes out clean. Allow to cool in the pan for 2o minutes before removing to a wire rack to prepare to frost.
When cake has cooled, but is still just warm to the touch, gently spread with Speculoos (or Cookie Butter from Trader Joes). Be gentle, as to not tear the cake. The Speculoos will begin to melt against the warm cake as it is spread. Great! When entire cake is covered and Speculoos is dripping down the sides of the cake, drizzle generously with the melted dark chocolate. I placed my melted chocolate in a small ziplock bag and cut a tiny piece of the tip off, creating a makesift pastry bag.
Place cake in the fridge to set the Speculoos and dark chocolate for 30 minutes before serving.
This post brought to you by GODIVA Chocolate.
ezachos
This is one of my spectacular standbys, never fails to come out well AND to knock our socks off. I want to make it for Thanksgiving, but need to do my dessert prep ahead of time. Do you think this would freeze well?
ezachos
One of the reasons I welcome winter every year, is because I have a good excuse to make this incredible cake! Definitely part of your baking legacy, and now part of mine. it is truly, truly wonderful.
ezachos
This is it. The only non-chocolate dessert EVER that I consdier truly worth any penance I have to pay afterward. When colder weather comes, this cake is perfect (plus nobody else brings THIS to the holiday potluck. You can be a star!)
Fiona
Hi!
Sounds absolutely delish! I’m just wondering how long it would keep in an airtight tin?
D
I just made it for a birthday tomorrow and I can’t wait. I’ve been licking the cookie butter dripping down the sides and scraping off the gingerbread bottom from the pan (I didn’t put parchment down and it came out fine). Who knew there was such deliciousness as cookie butter. Thank you.
Maria @ Foodpix photography
I am sure it even tastes better than it looks … I can smell all the spices baking together!
I can’t wait to try it
Thanks for sharing
Kelly
Does anyone know how far in advance this can be made? I am thinking you could make the cake, wrap it well, and then frost it just before serving – but then the cake won’t be warm for the speculoos spread to melt into the cake…
Maureen
Oh, my! I made this for a dear friend’s birthday luncheon today, and it was delicious. We all marveled at the depth of flavor and the perfect texture. It was rich, spicy, sweet, and decadent. Love it!
KRISHNA
Speculoos and gingerbread. Joy, I think you just stole my heart right here. I simply CANNOT wait to try as I have a fresh jar of Trader Joe’s Cookie Butter right in my pantry.
Marta
Omg I’m so baking this one!! Just a couple of questions:
Sweetened dark chocolate I assume? And, would it change a lot if instead of molasses, I used maple syrup?
Thanks Joy, you’re awesome!
Wedding Cakes
Looks gorgeous )
Willow @ Will Cook For Friends
A little part of me just died and went to heaven. I adore dark, molasses-y, spice filled gingerbread cakes, but topping it with speculoos spread and dark chocolate? Dare I say, legendary. ;)
The Queen of Dreaming
OMG! Godiva chocolate!!! In Italy it isn’t very known but I really think it’s best chocolate ever!! I can’t wait to try this cake :) And I absolutely think this could be your legend ;D
http://justsem.wordpress.com/
Angela R
I have always put molasses on pancakes too! My mom taught me how to make molasses butter as a kid for biscuits; honeybutter doesn’t hold a candle. This cake looks amazing!
Laura @ Laura's Culinary Adventures
Yum! I like thinking about how the speculoos spread melts and seeps into the cake. Those kinds of thoughts make me happy.
dishnthekitchen
Funny how fate works. I just bought 5 jars of speculoos and was wondering what to do with them. Do you think I could make this recipe into cupcakes? It would just be more appropriate for a function I’m going to this weekend.
BTW the fresh ginger cake from David Lebovitz is to die for as well!
Tracy
Maybe if I stopped eating all my cookie butter out of the jar I would have some left to make a wonderful dessert like this one! Must. Find. Motivation!
Rachel Lam
Oh Speculoos – once you pop, the fun never stops.
fabiola@notjustbaked
This is lookin pretty legendary to me!
foodtraveler11
There is no recipe for marriage. In fact we have heard a lot of successful stories about it. And definitely our parent’s journey is one of those inspiring love stories we’ve ever heard. Anyway, your article is very inspiring. Love the pictures, the food and the story of your family. And I’ve learned a lot from it, it’s truly worth my time reading it.
Nidhi
Hi Joy,
I am a regular reader of your blog because I like your recipes.
I read this post in office yesterday and couldn’t wait to get home to start baking this fab cake.
I made a few deviations of my own – I used 1 1/4 cup of whole wheat and 1 cup of flour instead of 2 1/4 cup of flour. I didn’t have molasses at hand, so used jaggery/brown sugar instead. I also increased the ginger to 2 tsp.
The cake turned out fab and the house smelt so nice.Thanks for the great recipe.
Neev
Can I make these into cupcakes
Lily @ Life, Love, and Cupcakes
This looks heavenly! I’m more of a baker than both my parents, but they’re both awesome cooks well known for mac n cheese. They make it two different ways…both amazing, and neither of wish I have yet to master!
susiefreakinghomemaker
I am drooling. Actually drooling. I must make this immediately.
Michelle @ A Healthy Mrs
I love Speculoos! I can only imagine how amazing it must be on this cake!
Charlotte
Hi Joy ~ Am interested in knowing your favorite brand of speculoos spread & also where to purchase it.
Beth
I can’t believe I’ve never heard of Speculoos because it seems incredibly good. Love that you spread it on top of a cake! Pretty sure you’re a baking legend already. :)
Melissa @ Treats With a Twist
Legendary Baking should be your middle name! You’re crazy! If you get discouraged…you can always bring a big thing of kettlecorn to dinner bc we all know you can rock that s***! But seriously, this looks AMAZing! I’m dying over the melted speculoos!
Mallory @ Because I Like Chocolate
I think that this baby could quite easily become your specialty! But then again you could probably say that about any of your recipes they are all so good!
tworedbowls
Oh.. my… lord.
That’s all I can manage.
Kelly Mitchem
This looks incredible, if I made this I probably wouldn’t be able to stop until I ate every last bite!
Dixya @ Food, Pleasure, and Health
im in love with speculoos spread and this looks so good. On a side note, I made that brown butter choc chip cookies – holy yum.
Ally
Is the molasses fancy molasses, cooking molasses, or blackstrap molasses? Thanks!
Abby @ The Frosted Vegan
Oh stop it with this!
Kristin
Fabulous! Beautiful Speculoos recipe! Amazing pics.
I appreciate all that you do!
Thank you!
Pinned!
K-
Haley @Cupcakes and Sunshine
Ohhh my word. This is unbelievable. All of my favorites in one. This is a must. Making this. Wowowowow.
mothspit.com
Looks delicious… I’ll have to give it a whirl, perhaps for my friend’s ugly Christmas sweater party on Saturday…
Sav
I’m looking forward to trying this cake. I will leave off the chocolate and spread though. I’m just interested in a really good, moist gingerbread cake. I guess I’m a little old school, or maybe just old. Ha ha. Thanks for the recipe.
DessertForTwo
Yum! So pretty, too!
Baking is genetic ;)
Erin @ The Spiffy Cookie
A cake that doesn’t need to be layered with expert frosting skills? And it tastes freaking amazing? Where do I sign up?
Rossi @ A Baking Girl
Oh man… I might have to make this TODAY. Forget family gatherings- I think a Wednesday is an appropriate enough celebration, don’t you?
Paula
Oh my heavens. Now I need a holiday party to attend so I can bring this!
Katrina @ WVS
Joy, this looks awesome!! The topping is killing me!
Sue
Ooooohhhh if I can turn this into cupcakes, then I have my dessert for the Swim Team all figured out! Thank You!!!
Alanna
I can’t even deal. This is just ridiculous…amazing ridiculous. And spoon to Speculoos or cookie butter is the worst decision. ever.
Emily D
(she means best)
Andj
Whenever I use molasses I think of my grandfather who used it allll the time. He even mixed into milk (think chocolate milk…but molasses) and the smell of it just takes me back. Is speculoos similar to biscoff? That stuff is dangerous
lee
My taste buds are going crazy just reading this recipe! I know what I’m making for Christmas Eve at my parents’ house!
clt0228
I have never heard of Speculoss Spread-I live in Toronto Canada, where can I buy this? Or do you have a recipe to make this spread?
2sha
I’m in Ottawa and some specialty grocery stores carry it here. I think I saw it at a loblaws once, keep an eye out.
Shannon Skinner
Yes, I have never heard of that either… would be nice if these people making these recipe blogs would say what the stuff is and if they can get it all over the world… damn arrogant if you ask me
joythebaker
oh just chill out, shannon.
Jan
Shannon perhaps you need to learn how to Google? just because you don’t know it doesn’t justify you calling the blogger arrogant..
Nadia
Ha! Amazing. Also, yeah, Shannon! Learn to use Google. And Amazon. Joy, I think you’re the bee’s knees, even (especially!) with your uppity cookie spread ;D!
Alicia
I made this recipe a couple years ago and loved it! I was just looking it up to make for a dinner party this weekend and saw this comment. I didn’t think I could adore you anymore, but this was amazing! Rude, snarky people on the internet need to be called out on their bs. Would she talk like that to you in person. What the hell is wrong with people? They get on a computer and lose all sense of decency.
lindsay
Did you see that Trader Joe’s started carrying a speculoos AND cocoa spread? It’s called “Cookie and Cocoa Swirl” and I nearly fainted when I saw it in the store last week. I asked an employee about it, she said they started carrying it last month.
joythebaker
it’s so good. totally dangerous.
gracebeekman
Holy moly! I’ll eat anything brought to me by Godiva Chocolate!! YUM! Thanks for sharing! :)
http://sometimesgracefully.com
zoe
Hey joy is there a substitute you can recommend for internationals? Would love to try it but south Africa doesn’t stock the speculoos!
Laura
I’m in the same boat Zoe! Here’s a homemade version that looks pretty good: http://www.passionatebaker.com/post/63656747466/homemade-speculoos-spread
The slow pace
mmmmmmmmmmmmm!!!! Want! Now!
xx,
E.
http://www.theslowpace.com
Natalia
this is probably the worst post to see after you’ve decided to diet
darn!!!!
Skye
This really does look stunning – very hard to top… That glaze is so wonderfully shiny!
Kezia
I’m a little bit addicted to speculoos! This looks like one of the best holiday recipes I’ve seen so far!
Mommy G
How am I supposed to eat my oatmeal with greek joghurt now? These pictures are so appetizing, it’s a torture:)
http://maybetodayistheday1.blogspot.com/
Belinda@themoonblushbaker
Damn girl you got it going on right here!
Cookie butter, ginger bread and chocolate; I could definitely face palm that. That topping is so easy but I swear I could lick it off the screen.
With recipes like this I am sure it is in your blood ( no apologies needed).
Amy
Oh my goodness, Joy, This looks amazing! I am making your Texas sheet cake for my husband’s birthday tomorrow-his request-but I am tempted to try this instead!
Stephanie
Joy! Girl. WHAT?! Dang girl dang.
teenager ;)
wow! it’s amazing :) the speculoos spread is the “must have” of this winter as well as the gingerbread! I have a great desire for a piece of this cake!
Andrea Fer (@andrea_fer92)
Oh. My. goodness. I made speculoos macaroons once right after I discovered it and it was delicious but nooowwww I’m thinking about the dark chocolate :) yummyyyy oh gosh!
Andrea Fer
Chelsea
that first shot… JOY! (imagine that’s in all caps). I’m a sucker for a good chocolate drizzle, and though I’d never considered pairing chocolate with gingerbread, now it seems like the only reasonable thing to do. I’ll be in the kitchen…