Four layers of chocolate gingerbread Genoise cake, filled with gingerbread Italian buttercream, all topped with a luscious chocolate glaze.
- 120 mins
- 12 servings
For the Genoise Cake Layers:
- 1 cup pastry flour
- ½ cup Rodelle Gourmet Dutch-Processed Baking Cocoa Powder
- 6 large eggs
- 1 ½ cups granulated sugar
- 1 tsp. cream of tartar
- ¼ cup butter, melted and cooled
- 2 tsp. gingerbread spice
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
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.
- Note: This recipe was developed by Peabody at Sweet ReciPEAS for Rodelle.