Ginger Squash Cake With White Chocolate Frosting Recipe Epicuriouscom

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TRIPLE-GINGER LAYER CAKE



Triple-Ginger Layer Cake image

Yield Makes 8 to 10 servings

Number Of Ingredients 19

Nonstick vegetable oil spray
3 cups cake flour, sifted
1 cup finely chopped crystallized ginger
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup (packed) golden brown sugar
2 large eggs
1 cup plus 2 tablespoons buttermilk
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup (packed) golden brown sugar
2/3 cup powdered sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon vanilla extract
1/2 cup minced crystallized ginger

Steps:

  • Preheat oven to 350°F. Spray two 8-inch round cake pans with 2-inch-high sides with nonstick spray. Line bottoms with parchment. Mix flour, crystallized ginger, ground ginger, cinnamon, baking soda and salt in medium bowl. Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Add eggs 1 at a time, beating until well blended after each addition. Mix in dry ingredients alternately with buttermilk in 3 additions each, scraping down sides of bowl. Beat just until batter is smooth. Divide batter between prepared pans.
  • Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Run small knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely. Peel off parchment.
  • Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Add brown sugar, powdered sugar, cinnamon, ground ginger and vanilla; beat until well blended. Mix in 1/4 cup crystallized ginger.
  • Place 1 cake layer on platter. Spread 1 cup frosting over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining 1/4 cup crystallized ginger decoratively atop cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand 2 hours at room temperature before serving.)

WHITE CHOCOLATE-GINGER CHEESECAKE



White Chocolate-Ginger Cheesecake image

Categories     Cake     Food Processor     Mixer     Chocolate     Ginger     Dessert     Bake     Cream Cheese     Bon Appétit

Yield Serves 12 to 14

Number Of Ingredients 14

CRUST
13 ounces gingersnap cookies (about 50 cookies)
2 tablespoons sugar
1 teaspoon ground ginger
6 1/2 tablespoons unsalted butter, melted, cooled
FILLING
1 pound good-quality chocolate (such as Lindt or Baker's), finely chopped
4 8-ounce packages cream cheese, room temperature
1/4 cup sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 teaspoon ground ginger
2/3 cup minced crystallized ginger
White chocolate curls

Steps:

  • FOR CRUST:
  • Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with 2 layers of heavy-duty foil. Finely grind cookies, sugar and ginger in processor. Add butter; blend until moist clumps form. Press onto bottom and up sides of pan. Chill while preparing filling.
  • FOR FILLING:
  • Position rack in center of oven and preheat to 300°F. Stir white chocolate in top of double boiler set over hot water until chocolate melts. Cool to lukewarm, stirring occasionally.
  • Using electric mixer, beat cream cheese and sugar in large bowl until fluffy, about 3 minutes. Add eggs and yolk 1 at a time, beating just until combined after each addition. Beat in vanilla and ground ginger. Gradually beat in melted white chocolate. Stir in crystallized ginger.
  • Transfer filling to prepared crust. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake puffs and edges crack slightly, about 1 1/2 hours.
  • Transfer cake to rack. Run small knife around sides of cake to loosen. Cool completely. Remove foil from pan sides. Chill cake overnight. (Can be prepared 3 days ahead. Cover and keep chilled.)
  • Release pan sides. Transfer cake to platter. Top with chocolate curls.

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