Gingerbread Sheet Cake With Whipped Chocolate Ganache Recipes

CHOCOLATE GINGERBREAD CAKE

Steps:

• Heat oven to 350 degrees and butter a 9-by-5-by-3-inch loaf pan. Line pan with parchment paper and butter and flour the paper.
• In a medium bowl, whisk flour, baking powder, baking soda, salt and spices until well combined.
• In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar and butter. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, mixing for about 20 seconds in between each and scraping down the sides and bottom of the bowl as necessary. Add molasses, fresh ginger and lemon zest and mix to combine.
• Set mixer to low and alternately add dry ingredients and buttermilk in 3 additions, beginning and ending with dry. Stir until a few spots of flour remain. Remove the bowl from the mixer and, with a spatula, fold in the crystallized ginger and chocolate.
• Pour batter into prepared pan, smooth the top and bake the cake until set and puffed, and a tester inserted into the center comes out clean, 50 to 60 minutes.

CHOCOLATE GINGER CAKE

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.

GINGERBREAD CAKE WITH CHOCOLATE GANACHE

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!