Chocolate Gingerbread Bundt Cake with Cream Cheese Frosting

Bahan-bahan (10 porsi)

• 1/2 cup (120ml) vegetable oil
• 1/2 cup (120ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
• 3/4 cup (150g) packed dark brown sugar
• 1/4 cup (60ml) water
• 2 large eggs
• 1/4 cup (60ml) whole milk
• 1 cup (125g) all-purpose flour (spooned & leveled)
• 1/2 cup (41g) unsweetened cocoa powder, plus more for dusting
• 3/4 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
• 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
• 2 -3 cups (240-360g) confectioners’ sugar
• 2 -4 Tablespoons milk
• 1 teaspoon pure vanilla extract
• optional: chocolate sauce, for drizzling