CHOCOLATE-COVERED GINGERBREAD CAKE
So many German settlers carried their gingerbread treats to small towns around this country that the sweetly spiced cakes and cookies have become an all-American tradition. Coated with a chocolate ganache glaze, the homey cake of holidays past is transformed into a special-occasion dessert. This cake can be made vegan by using non-dairy margarine instead of butter and Rich's Whip instead of real whipping cream and ghiradelli semi-sweet chocolate chips with exceptional results. You can also add raspberries to the top. Recipe is from Bon Appetit, Dec. 2002.
Provided by NcMysteryShopper
Categories Dessert
Time 50m
Yield 9-12 serving(s)
Number Of Ingredients 19
Steps:
- For cake:
- Preheat oven to 350°F Butter 9-inch square metal baking pan. Line bottom with parchment paper. Butter parchment. Whisk first 6 ingredients in medium bowl to blend.
- Mix warm water and baking soda in small bowl until baking soda dissolves. Using electric mixer, beat sugar, butter, molasses, eggs, and fresh ginger in large bowl until well blended. Add dry ingredients in 3 additions, alternating with water mixture in 2 additions, beating until just combined. Pour batter into prepared pan.
- Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool on rack 20 minutes. Run knife around edge of cake to loosen. Invert cake onto rack; cool. Peel off parchment.
- For glaze:
- Bring first 3 ingredients to simmer in medium saucepan. Remove from heat. Add chocolate and vanilla; stir until smooth. Let stand until cool but still pourable, about 20 minutes.
- Place cake on rack set atop baking sheet. Reserve 1/2 cup glaze. Pour remaining glaze over cake, spreading with spatula to coat top and sides. Chill cake and reserved glaze until reserved glaze is just firm enough to pipe, about 1 hour.
- Transfer reserved glaze to pastry bag fitted with 1/4-inch plain tip. Pipe 5 diagonal lines atop cake, spacing evenly. Cluster crystallized ginger atop lines. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.).
CHOCOLATE-COVERED GINGERBREAD CAKE
Categories Cake Chocolate Ginger Dessert Bake Christmas Winter Molasses Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 9 to 12 servings
Number Of Ingredients 21
Steps:
- For cake:
- Preheat oven to 350°F. Butter 9-inch square metal baking pan. Line bottom with parchment paper. Butter parchment. Whisk first 6 ingredients in medium bowl to blend.
- Mix warm water and baking soda in small bowl until baking soda dissolves. Using electric mixer, beat sugar, butter, molasses, eggs, and fresh ginger in large bowl until well blended. Add dry ingredients in 3 additions, alternating with water mixture in 2 additions, beating until just combined. Pour batter into prepared pan.
- Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool on rack 20 minutes. Run knife around edge of cake to loosen. Invert cake onto rack; cool. Peel off parchment.
- For glaze:
- Bring first 3 ingredients to simmer in medium saucepan. Remove from heat. Add chocolate and vanilla; stir until smooth. Let stand until cool but still pourable, about 20 minutes.
- Place cake on rack set atop baking sheet. Reserve 1/2 cup glaze. Pour remaining glaze over cake, spreading with spatula to coat top and sides. Chill cake and reserved glaze until reserved glaze is just firm enough to pipe, about 1 hour.
- Transfer reserved glaze to pastry bag fitted with 1/4-inch plain tip. Pipe 5 diagonal lines atop cake, spacing evenly. Cluster crystallized ginger atop lines. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
EASY GINGERBREAD CUPCAKES WITH CAKE MIX
Easy gingerbread cupcakes recipe with cake mix, homemade with simple ingredients. Soft, moist and full of spices like ginger and cinnamon plus molasses.
Provided by Abeer Rizvi
Categories Dessert
Time 35m
Number Of Ingredients 10
Steps:
- In a large mixing bowl, add eggs, molasses, milk, water, oil and mix until smooth.
- Add spice cake mix, ginger powder, cinnamon powder and mix until just combined.
- Pour batter in cupcake liners.
- Bake at 350 degrees F for 20-25 minutes or until an inserted toothpick in the center comes out clean.
- Allow cupcakes to cool completely.
- While cupcakes are cooling, prepare the frosting and color half of it pink and half of it blue, if you like.
- Fill a piping bag with both colors of icings and attach Wiling tip # 1M (large star tip).
- Pipe a swirl of frosting on top of each cupcake.
- Stick candy cane shards on top of the icing, if you like. Enjoy!
Nutrition Facts : Calories 328 kcal, Carbohydrate 46 g, Protein 2 g, Fat 16 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 21 mg, Sodium 234 mg, Fiber 1 g, Sugar 39 g, UnsaturatedFat 10 g, ServingSize 1 serving
GINGERBREAD CAKE WITH CHOCOLATE GANACHE
What a great cake! I made this for my birthday and wow! Served with cream after dinner it was delicious. Deeply flavoured.
Provided by Chickee
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 180C/350º F.
- Grease and flour 9-inch/20cm square pan.
- In a large mixing bowl, cream butter and sugar together.
- Add egg. Add the water to the molasses, stir to combine, then stir molasses water into the butter mixture.
- Stir dry ingredients together, add to liquid mixture, and combine until smooth. Pour into prepared pan, bake 45 minutes, or until knife inserted in center comes out clean.
- To decorate-.
- Once cool, split the cake in half horizontally.
- Sit the two halves, cut side up, on the counter, and spread one half with jam and the other half with chocolate ganache.
- Sandwich the two halves back together.
- Ice the entire cake with chocolate ganache, decorate and serve!
MAPLE GINGER CAKE WITH GANACHE DRIP
Provided by Food Network
Categories dessert
Time 2h25m
Yield one 8-inch cake
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F. Butter and lightly flour three 8-inch round cake pans.
- Whisk together the flour, baking powder, ground ginger and salt in medium bowl.
- Mix together the buttermilk, maple syrup and vanilla in a small bowl.
- Beat the butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 4 minutes. Add the grated ginger and then the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Gradually add the dry and wet ingredients, alternating, starting and ending with the dry ingredients. Mix until just combined, being careful not to over mix.
- Divide the batter evenly among the prepared pans. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
- Let the cakes cool in the pans for 10 to 15 minutes, and then remove to a wire rack to finish cooling.
- For the maple buttercream: Beat the butter and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment until combined. Add the maple syrup and beat until smooth.
- To assemble: Place one cake onto a serving plate or cake stand and fill the center with 1/2 cup of the cherry jam. Add the buttercream to a pastry bag or re-sealable bag with the corner snipped off and pipe it around outside of the jam to seal the jam in the center of the cake. Top with another cake and the remaining 1/2 cup cherry jam and pipe to seal. Top with the last cake. Crumb coat and frost the cake with the remaining frosting. Refrigerate until the frosting is set, about 20 minutes.
- Put the ganache into a squeeze bottle and drip it down the edge of the cake. Squeeze a small amount on top of the cake and spread to cover (or leave the top uncovered). Stick chocolate shards into the top of the cake and scatter chocolate malt balls about the top. Sprinkle with edible glitter.
- Place the chips into a heat resistant bowl (glass or metal).
- Warm the heavy whipping cream in a saucepan over medium-high heat until it just starts to boil. I always look for small bubbles forming around the edge and a soft boil starting in the middle. When you see that it's just starting to boil, pour it into your bowl of chips and let sit for 1 minute. Then whisk it together until it's uniform in consistency and there are no bits of chips left on your whisk. Cool the ganache at room temperature for about 30 minutes (or until the ganache itself is room temperature).
CHOCOLATE GINGERBREAD TOFFEE CAKE WITH GINGER WHIPPED CREAM
This cake literally stands above the rest-it is exactly what you need for a special-occasion dessert. With notes of ginger coming though in both the frosting and cake, it is absolutely delicious and worth the extra steps involved. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 27
Steps:
- In a small heavy saucepan, heat cream and ginger until bubbles form around sides of pan. Remove from the heat; let cool slightly. Cover and refrigerate for 8 hours or overnight., Meanwhile, in a microwave, melt chocolate; stir until smooth. Set aside. In a large bowl, cream butter and brown sugar until blended. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and the vanilla. Combine the flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg; add to the creamed mixture alternately with sour cream, beating well after each addition., In a small bowl, combine the hot water and molasses; beat into batter. Transfer to 3 greased and floured 8-in. round baking pans., Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, for ganache, place chocolate and salt in a double boiler or metal bowl over simmering water; cook and stir until melted, 2-3 minutes. Stir in condensed milk until smooth. Remove from the heat; stir in butter and vanilla until butter is melted., Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 45 minutes. Add cream; beat chocolate mixture until smooth, 2-3 minutes., Strain ginger-cream mixture into a large bowl, discarding ginger slices. Beat until cream begins to thicken. Add confectioners' sugar; beat until stiff peaks form., To assemble, place 1 cake layer on a serving plate; spread with half the ganache. Sprinkle with half the toffee bits. Repeat layers once. Top with remaining cake layer; spread ginger whipped cream over top and sides of cake. Refrigerate at least 2 hours. Store leftovers in the refrigerator.
Nutrition Facts : Calories 765 calories, Fat 42g fat (25g saturated fat), Cholesterol 107mg cholesterol, Sodium 409mg sodium, Carbohydrate 96g carbohydrate (76g sugars, Fiber 3g fiber), Protein 9g protein.
CHOCOLATE GINGER CAKE
Indulge in a dark, decadent cake that showcases the flavors of the holiday season. I stir fresh ginger into the batter and sprinkle chopped crystallized ginger over the velvety ganache. -Amber Evans, Beaverton, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Grease a 9-in. springform pan. Place on a baking sheet., Place milk chocolate in a small bowl. In another bowl, whisk flour, cocoa, cinnamon, salt and cloves; add 1 tablespoon flour mixture to milk chocolate and toss to coat., In a large bowl, beat oil, molasses and sugar until blended. In a small saucepan, bring water to a boil; stir in baking soda until dissolved, then ginger. Add to oil mixture; beat until blended. Gradually add remaining flour mixture, beating on low speed just until moistened. In a small bowl, lightly beat eggs and egg yolks; stir into batter until combined., Fold in milk chocolate. Transfer to prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack 30 minutes., Loosen sides from pan with a knife; remove rim from pan. Cool cake completely on wire rack., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir with a whisk until smooth; cool slightly, stirring occasionally. Pour over cake; sprinkle with crystallized ginger. If desired, serve with ice cream.
Nutrition Facts : Calories 596 calories, Fat 32g fat (9g saturated fat), Cholesterol 78mg cholesterol, Sodium 289mg sodium, Carbohydrate 71g carbohydrate (47g sugars, Fiber 3g fiber), Protein 7g protein.
GINGERBREAD SHEET CAKE WITH WHIPPED CHOCOLATE GANACHE
The gentle bite of fresh ginger and spices pairs wonderfully with bittersweet chocolate. Sticky molasses and spicy ginger flavor this warm and cozy one-bowl cake, which tastes wonderful on its own, but is even better when topped with a fluffy whipped chocolate ganache. Make sure to use chopped bars of chocolate here rather than chips, which contain stabilizers that will make the ganache grainy. The ganache will look and feel a lot like whipped cream when you spread it on the cake, but will solidify to a more mousse-like consistency when it cools.
Provided by Yossy Arefi
Categories cakes, dessert
Time 1h
Yield One 9-by-13-inch cake
Number Of Ingredients 22
Steps:
- Make the cake: Set a rack in the center of the oven and heat oven to 350 degrees. Grease a 9-by-13-inch light colored metal baking pan with nonstick cooking spray and line it with a piece of parchment that hangs over the 2 long sides.
- In a large bowl, combine the sugar and eggs, and use an electric mixer on medium or a whisk to beat the mixture until light and foamy, 1 to 2 minutes. Add the buttermilk, molasses, butter and oil, and mix until combined and smooth, 1 to 2 minutes.
- Add the fresh ginger, ground ginger, cinnamon, cloves and salt, and mix to incorporate.
- Add the flour, baking powder and baking soda, and mix until no streaks of dry ingredients remain, about 1 minute.
- Pour the batter into the prepared baking pan, and tap on the counter a few times to release any large bubbles. Bake until puffed and set, and a tester inserted into the center comes out clean, 28 to 34 minutes. Cool the cake in the pan set on a rack for 15 minutes, then use the parchment paper overhang to lift the cake out of the pan. Set it on a rack to cool completely.
- While the cake is cooling, make the ganache: Add the chocolate and butter to a large bowl or to the bowl of a stand mixer fitted with the whisk attachment. In a small saucepan, bring the cream to a simmer.
- Pour the hot cream over the chocolate and butter in the bowl, and whisk until smooth, 1 to 2 minutes. Add the vanilla extract and salt, and whisk until incorporated. Let the mixture sit until slightly thickened, about 1 hour.
- When the cake is cool and the ganache is thickened, whip the ganache on high speed until it's lighter in both texture and color, fluffy, and holds soft peaks, about 10 minutes.
- Dollop the ganache over the cooled cake, and use a spoon to spread it over the cake in swoops and swirls. Top with chopped crystallized ginger or shaved chocolate if desired. Store leftover cake in an airtight container in the fridge for up to 4 days.
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- Die Apfelspalten bereitest du am besten auch vor, während der Kuchen abkühlt.Schneid zuerst den Apfel in dünne Spalten.
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