Gingerbread Chocolate Cake Recipe – Simples Recipe Ever

Chocolate Ganache Frosting – Original:

• 20 oz good quality dark chocolate chopped (not bakers chocolate)
• 2 cups heavy whipping cream
• 3/4 cup unsalted butter

Chocolate Ganache Frosting – Alternate:

• 20 oz good quality dark chocolate chopped (not bakers chocolate)
• 1 1/2 cups heavy whipping cream
• 1/2 cup unsalted butter

Chocolate Gingerbread Cake:

• 1 1/2 cup all purpose flour
• 1 cup granulated sugar
• 1/2 cup light brown sugar packed
• 3/4 cup Dutch-processed cocoa powder sifted
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• pinch ground cloves
• 1/2 tsp salt
• 1/4 cup vegetable oil
• 3/4 cup buttermilk room temperature
• 3/4 cup hot water
• 2 large eggs room temperature
• 1 tsp vanilla extract
• 3 Tbsp fancy molasses

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INSTRUCTIONS

Chocolate Ganache Frosting (to be made in advance): Put the chocolate that has been chopped into a big bowl that can withstand heat. Heavy whipping cream and butter should be mixed together in a saucepan of medium size. Continue to stir it frequently while cooking it over medium heat until it just begins to simmer.
Before covering the bowl with plastic wrap, pour hot cream over the chocolate that has been chopped. Take a five-minute break.

Using a spatula, stir the mixture gradually until it is entirely smooth. The chocolate ganache should be placed directly on top of the plastic wrap. Overnight, let the mixture to thicken and solidify. Cake made with chocolate and gingerbread: Preheat the oven at 350 degrees Fahrenheit, butter three round baking pans measuring 6 inches in diameter, and dust them with cocoa powder.

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Using parchment paper, line the bottoms. All of the dry ingredients should be placed in the bowl of a stand mixer that has a paddle attachment attached to it. In order to mix, stir. Whisk all of the wet ingredients together in a medium bowl. Pour the water in slowly so that the eggs do not get cooked if the water is too hot. Mix the dry ingredients with the wet ones for two to three minutes over medium heat. The batter is going to be quite slim.

Pour equally into the pans that have been prepared. For the purpose of ensuring that the batter is divided equally, I utilised a kitchen scale. Bake until a cake tester comes out with a minimal amount of residue. A total of thirty to thirty-five minutes. After allowing the pans to cool for ten minutes, remove them and place them on a wire rack to finish cooling.

To assemble the cake, cut each layer of cake in half so that it is horizontal. On a cake stand or serving dish, arrange one layer of cake in a single layer. Approximately half a cup of ganache should be placed on top. The remaining layers should be repeated. Applying a small layer of crumb to the exterior will help to smooth it out. Chill for at least twenty minutes, or until the mixture becomes stiff and set.

Spread the remaining ganache on top of the cake that has been refrigerated. Over the course of the cold cake, it will begin to solidify. The edges and the top of the cake should be decorated with a decorating comb (I used the bottom side of the one that was here). It will give the cake a rustic appearance if you run it across it several times. Depending on your preferences, you can garnish the top with pomegranate seeds and thyme sprigs.

NUTRITION

• Calories: 698kcal
• Carbohydrates: 68g
• Protein: 8g
• Fat: 45g
• Saturated Fat: 28g
• Cholesterol: 95mg
• Sodium: 310mg
• Potassium: 618mg
• Fiber: 7g
• Sugar: 41g
• Vitamin A: 760IU
• Vitamin C: 0.2mg
• Calcium: 125mg
• Iron: 7.6mg