Chocolate Gingerbread Bundt Cake with Cream Cheese Frosting

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Ingredients

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

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