Total Time: 2 hr.
Fat: 47 g
Protein: 10 g
Carbohydrates: 103 g
Festive spices are mixed with chocolate in this rich and moist chocolate gingerbread cake with white chocolate buttercream, which is the perfect centerpiece for any holiday meal.
Recipe by: Good House Keeping
- 1 teaspoon ground allspice
- 3 large eggs
- ¾ teaspoon baking powder
- ¼ cup packed brown sugar
- ¾ cup canola oil
- 1 cup unsweetened cocoa
- 1 tablespoon pure vanilla extract
- ½ teaspoon freshly grated nutmeg
- 2 cup granulated sugar
- 2 ½ cup all-purpose flour, add more for dusting pans
- ½ teaspoon kosher salt
- 1 tablespoon ground cinnamon
- 1 cup boiling water
- 1 ½ tablespoon ground ginger
- 1 ¼ cup whole milk
- ¼ cup molasses, not blackstrap
- 2 teaspoon baking soda
- ¾ cup cold heavy cream
- 1 ½ cup confectioners’ sugar
- 1 8-ounce package cream cheese, at room temperature
- Sugared rosemary, for decorating
- 4 ounce white chocolate, chopped
- ¼ cup unsalted butter (1 ½ sticks), at room temperature
Try more dessert recipes
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- Homemade Fresh Cheese
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- Margarita Truffles
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- Chocolate Cream Puff Swans
How To Make
- Heat oven to 180°C (350°F).
- Cover three 8-inch round cake pans with a non-stick cooking spray.
- Line bottoms with parchment paper or spray paper and dust with flour.
- In a large bowl, whisk together flour, baking soda, spices, cocoa, salt, brown and granulated sugars, and baking powder.
- In a large bowl or measuring cup, whisk together milk, eggs, molasses, vanilla, and oil.
- Add the milk mixture to the flour mixture and mix until completely fused.
- Pour the boiling water into the batter and mix well (the batter will thin).
- Divide the batter into the prepared frying pan and bake for 35-40 minutes until the wooden pick inserted in the center is clean out.
- Allow to cool in a pan for 10 minutes before transferring to a wire rack for cool completely.
- Stir in the microwave chocolate at 50% power for 30 seconds, stirring in between, until dissolved and smooth.
- Using an electric mixer at low speed, beat butter and cream cheese until smooth.
- Add confectioners’ sugar and mix to consolidate, then, blend in melted chocolate.
- Cover with plastic wrap and refrigerate until prepared to utilize.
- To cool down, beat the heavy cream until a hard peak is formed.
- Stir in 1 spoonful into the cream cheese mixture and then fold in remaining whipped cream.
- Place 1 layer of cake on the platter; spread ¾ cup frosting on top. Top with another layer.
- Repeat with frosting and remaining layer, then frost the top and sides.
- Decorate with sugared rosemary, as desired.