Chocolate Gingerbread Cake with Gingerbread Buttercream

Chocolate Gingerbread Cake with Gingerbread Buttercream

Four layers of chocolate gingerbread Genoise cake, filled with gingerbread Italian buttercream, all topped with a luscious chocolate glaze.

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Time

120 minutes

Yields

12 servings

Ingredients

For the Genoise Cake Layers:

For the frosting:

  • 1 ¼ cups granulated sugar, divided
  • ¼ cup water
  • 5 egg whites
  • 2 cups unsalted butter, room temperature, cut into TBPS
  • 2 TBSP molasses
  • 2 tsp. gingerbread spice

For the chocolate glaze:

  • ¾ cup chocolate chips (semisweet)
  • 3 TBSP unsalted butter
  • 1 TBSP light corn syrup
  • ¼ tsp. Rodelle Vanilla Extract

Directions

For the Genoise:

  • Preheat oven to 350F.
  • Spray an 11-x-17-inch baking pan with baking spray. Line with parchment. Spray parchment with baking spray.
  • In a medium bowl sift together the flour and cocoa and set aside.
  • Using a stand mixer metal bowl, place the eggs and sugar in it and whisk until combined.
  • Place the bowl over a pan of simmering water (creating a double boiler) and wait until it reaches 100F…this won’t take that long.
  • Place bowl into a mixer and add the whisk attachment.
  • Whip eggs and sugar until they are frothy and then add the cream of tartar.
  • Continue mixing until the egg mixture has tripled in volume and is a pale creamy color, about 10 minutes.
  • Remove the bowl from the mixer and use a spatula to gently fold in the dry ingredients.
  • Slowly pour the melted butter around the edges of the batter and then continue to fold until it is fully incorporated.
  • Gently pour the batter onto a prepared pan using a spatula to spread evenly.
  • Bake for 10-12 minutes or until the center of the cake springs back when lightly touched.
  • Remove the cake from the oven and allow it to cool completely in the pan.

For the buttercream:

  • Boil 1 cup sugar and ¼ cup water over medium heat until it reaches 245F.
  • As it cooks begin meringue so it’s ready when syrup is done.
  • Whip egg whites with a wire whisk in a stand-up mixer on high until soft peaks form. About 1-2 minutes.
  • Sprinkle in ¼ cup sugar.
  • Beat until incorporated.
  • Slowly pour the hot syrup into the meringue steadily with the mixer still on high.
  • Beat the frosting for 7-10 minutes until the outside of the bowl has cooled down to room temperature.
  • Beat in butter by the tablespoon. The butter will deflate the frosting a bit…don’t panic.
  • When all butter is incorporated add the molasses and spice.
  • It will curdle the frosting a bit…don’t panic. Continue to let it mix and it will come back together.

To assemble cake:

  • Once cake is fully cooled, cut it into 4 equal rectangular parts.
  • Place the bottom layer of the cake on a wire rack.
  • Using a large offset spatula spread this layer with the buttercream.
  • Repeat with the next two layers.
  • Add the fourth layer on top and coat the entire exterior of the cake as evenly and smoothly as possible with the remaining buttercream.
  • Place in fridge for an hour on a wire rack.
  • When the hour is almost up, prepare the glaze.
  • For the glaze:
  • In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup.
  • Stir until chips are melted and the mixture is smooth, then add vanilla.
  • Spread warm glaze over top of cake, letting it drizzle down the sides.
  • Use an offset spatula to evenly coat the sides and top of cake.
  • If adding a gingerbread cookie or house to top add while glaze is still warm so when it cools it will stick.
  • Let sit for 30 minutes as the chocolate sets up.
  • Enjoy!

Note: This recipe was developed by Peabody at Sweet ReciPEAS for Rodelle. Click here to see the original post and more helpful hints (and other recipes) from Peabody!

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