This moist and moist gingerbread cake features fresh ginger and a spicy marshmallow buttercream frosting. Delicious and a perfect decoration for any Christmas dessert table!
Preparation:
Cook:
Level: Intermediate
Ingredients
- FOR THE GINGERBREAD CAKE:
- 3 cups All purpose flour
- 3 tablespoons Cocoa powder without sugar
- 3-½ teaspoons baking powder
- 2-¼ teaspoons Ground cinnamon
- ¼ teaspoons Ground nutmeg
- 1 teaspoon Kosher salt (table salt is good too)
- 1-½ cup Packaged dark brown sugar
- 4-½ tablespoons Turbinado Sugar
- 4 tablespoons Finely grated fresh ginger (one 2-ounce piece, peeled)
- 2 Small oranges (or 1 large), zested
- ¾ cups Canola oil
- 2 large eggs
- 1 cup Plus 2 tablespoons apple cider (or beer)
- 1 cup Plus 2 tablespoons of molasses
- ½ cups Freshly brewed coffee
- 1-⅛ teaspoon Baking soda
- FOR THE SPICY GINGERBREAD BUTTERCREAM:
- 3 cups Granulated sugar
- 1 cup Softened butter
- 1 jar (7 oz size) Marshmallow Creme (you can also try Fluff)
- 1-½ tsp Ground cinnamon
- 1 pinch Ground nutmeg
- 1 pinch (small) ground cloves
- Sparkling Sugar, To Garnish
- Gingerbread Marshmallows, for garnish (optional, see My TK recipe box)
Preparation
Preheat the oven to 375°F.
Grease three 8-inch round cake pans with butter and line the bottom with parchment paper, or spray with cooking spray (cooking spray containing flour).
In a medium bowl, whisk together flour, cocoa powder, baking powder, cinnamon, nutmeg and salt. Put aside.
In a large bowl, combine the brown and turbinado sugars, grated fresh ginger, orange zest and oil. Scramble the eggs.
In a deep saucepan (at least 3 quarts), place the apple cider, molasses and coffee and bring to a boil. Once boiling, immediately remove from heat and stir in baking soda (mixture will bubble). Leave to cool for 5 minutes.
Add the flour mixture alternately with the apple cider and molasses mixture into the brown sugar mixture, in 3 batches, beating after each addition.
Divide batter evenly between pans (I like to use a measuring cup for this) and bake 30-32 minutes, or until a toothpick comes out with moist crumbs when inserted. Place the pan on a cooling rack and let cool. Once cooled, invert cakes onto wire rack to cool completely.
Once the cakes have cooled completely, wrap them individually in plastic wrap, making sure they are well coated. Place the cakes in the freezer for at least 1 hour and up to overnight.
For the icing:
In a stand mixer fitted with the whisk or paddle attachment (I love using my rubber paddle, it creams the butter so well!), cream the softened butter and powdered sugar for 2 minutes. Add the marshmallow creme, cinnamon, nutmeg and cloves and beat for an additional 2 minutes.
Note: If the cakes were frozen overnight, remove them from the freezer and let them thaw while you prepare the frosting.
To assemble, place one cake, flat side up, on a cake stand/plate and spread about ¾ cup frosting evenly on top. Repeat with the second layer. For the third and final layer, spread the frosting evenly over the top, then apply a thin layer of frosting to the sides, so you can still see part of the cake through.
If you have one, use a bench scraper, to smooth the sides (you can also use an offset spatula). Top with popping sugar and gingerbread marshmallows, if desired.
Serve immediately or store in the refrigerator and about 30 minutes before serving, remove to allow the cake to come to room temperature.
Cover and store cake at room temperature for up to 2 days or in the refrigerator for up to 1 week.
