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Decadent Chocolate Gingerbread

Impress this Christmas by making these incredible, spicy desserts.


  • 1 x 100g pkt chocolate instant pudding mix

  • 1 x 450g chocolate cake mix

  • 4 x 60g eggs

  • 1 1/2 tbsp McCormick ground Ginger

  • 1 tsp McCormick ground Cinnamon

  • 1 tsp McCormick ground Allspice or Mixed spice

  • 2 tsp McCormick ground Chilli Powder

  • ½ cup molasses

  • ½ cup sour cream

  • ½ cup vegetable oil

  • ½ cup water

  • 1 cup (200g) dark chocolate chips/bits

  • 200g white chocolate

  • 1 tbsp milk


  • 1.

    Preheat oven to 180ºC. Line a 20cm slice tin with baking paper.

  • 2.

    Place pudding mix, cake mix, eggs, spices, molasses, sour cream, oil and water in a large bowl and beat on medium speed for 2 minutes until well combined. Stir in dark chocolate chips.  Pour cake batter in prepared tin.

  • 3.

    Bake for 40 minutes or until cake pulls away from sides of pan and cake springs back when touched lightly. Cool in tin 15 minutes before inverting onto a wire rack and let cool completely before icing.

  • 4.

    Melt white chocolate and milk together and spread over cooled cake.


Serving suggestion – Garnish the choc glaze with 1 cup of crystalized ginger finely chopped and silver balls.   

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