This holiday season place this classic gingerbread cake at the center of the dessert table. It's a perfect cake to serve during the fall and winter months. Infused with warm gingerbread spice and the rich flavor of molasses. Sweet vanilla buttercream between layers and a light chocolate ganache frosting makes an elegant presentation to impress guests or serve as a celebration cake.
Grease and line 2 x 8-inch baking pans or 3 x 6 inch baking pans
Sift flour, baking powder, baking soda, salt, and spice mix
Whip eggs with a pinch of salt for two minutes
Then slowly add the brown and white sugars –
Continue to whisk until light and fluffy – ribbon stage.
Add the oil in a slow stream – don’t over whip at this time.
Followed by the Molasses and Buttermilk.
Lastly, fold the flour mixture in (I prefer to use a spatula and do this by hand turning the bowl as you combine)
Pour into the prepared baking pans
Bake in the preheated oven for about 25 to 30 minutes or until a skewer inserted comes clean.
When baked cool in the pan for 10 minutes then remove from pan and cool completely on a wire rack before decorating.
Make sure the butter is room temperature not cold
Use a whisk or mixer and cream the butter for a minute
Add salt, fresh cream and vanilla – mix a minute longer, until well combined
Now add the powder sugar 1 cup at a time.
Once all the powder sugar has been incorporated
Continue to mix on medium-high for 2 to 3 minutes more until you have a light and fluffy buttercream.
The cream in the mixture will whip and give you almost stiff peaks.
Tip: If you do not whip enough the buttercream will be soft consistency which may not be pipeable. So whip until you have a stable whipped cream kinda light and fluffy frosting. (See video)
Break the chocolate in a microwave-safe bowl.
Pour cream over the chocolate.
Place the bowl in the microwave for a min on high.
Stir well until you have a smooth ganache.
If necessary – continue to heat in the microwave at 30-sec intervals until you have a smooth mix.
Cover the surface of the ganache with plastic wrap to prevent a skin forming.
Let the ganache cool at room temperature until it’s thick like peanut butter consistency (or place in the fridge to cool it quicker)
When cooled level the cakes by cutting off any dome.
Cut each cake horizontally into two layers so you have six cake layers
Place one layer on a cake board or cake stand
Brush with simple syrup (optional)
Add about ⅓ cup frosting on the layer and spread evenly.
Place the second layer followed by more frosting
Until you have used all the layers.
Place the cake in the fridge for 10 minutes so the layers stay in tack.
Use a spatula and liberally spread the cool chocolate ganache on and around the cake.
Use the same spatula or bench scraper to smooth the sides.
Place it in the fridge for an hour to chill
Then dip the spatula or metal bench scraper in warm water and smooth the ganache until you have a smooth as possible ganache cake.
Today I have used a wafer paper flower to decorate the cake keep it classy. Here are a few more options.
Melt any remaining ganache for 2o to 30 seconds until pouring consistency then create a drip effect or
Piping any remaining ganache as a pretty border on top of the cake.
You can use store-bought chocolate candy to place on the cake as decorations as well.
This cake can stay out on the counter for 3 to 4 days in a cool dry room.
If you do place it in the fridge – make sure to thaw it an hour or two before serving as it will taste best at room temperature.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you