Moist and chocolatey cake layers infused with gingerbread spice all topped with Chocolate Orange Swiss Meringue Buttercream.

  • Medium
  • 60 mins
  • 12 servings

For the cake:

  • 1 cup buttermilk
  • 3 large eggs
  • 2/3 cup grapeseed or canola oil
  • 2 tsp. Rodelle Pure Vanilla Extract
  • 2 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1/3 cup molasses
  • 1 TBSP gingerbread spice
  • 1 cup Rodelle Gourmet Baking Cocoa Powder, Dutch Processed
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup hot water

For the frosting:

  • 1 cup (about 7-9) egg whites
  • 2 cups granulated sugar
  • 3 cups unsalted butter, cubed and at room temperature
  • zest of one orange
  • 1 tsp. Rodelle Pure Vanilla Extract
  • 1/4 tsp. salt
  • 10 oz. semisweet chocolate, melted and cooled slightly

For assembly:

  • mini gingerbread men cookies
  • holiday sprinkles

For the cake:

  1. Pre-heat oven to 350 F.
  2. Grease and flour four 6-inch round cakes and set aside.
  3. In a large liquid measuring cup, measure out the buttermilk and oil.
  4. Crack the eggs into the liquids and add the vanilla.
  5. Whisk together to break up the eggs and stir until smooth.
  6. Whisk in molasses.
  7. In a large mixing bowl, add in all of the dry ingredients.
  8. Stir together until mixed.In two batches, stir the wet ingredients into the dry.
  9. Keep whisking until smooth.
  10. While stirring, stream in the hot water.
  11. Mix until smooth.
  12. The batter will be pretty runny.
  13. Evenly distribute the batter between the prepared pans.
  14. Bake for 26-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  15. Cool on a wire rack for 10-20 minutes before removing the cakes from their pans.
  16. Allow to completely cool before filling and frosting.

For the frosting:

  1. Place the egg whites and sugar in the metal bowl of a stand mixer and set over a small pot of simmering water (the bowl should not touch the water).
  2. Heat, stirring occasionally, until mixture is 160F or hot to the touch.
  3. Transfer bowl to stand mixer and beat on high speed with a whisk attachment to medium stiff peaks, about 8 minutes.
  4. Reduce mixer speed to medium low and add butter a tablespoon at a time, letting it incorporate into the meringue for few moments before adding more.
  5. Add vanilla extract, orange zest, melted chocolate, and salt and beat on high for 1-2 minutes until smooth and creamy.

To assemble the cake:

  1. Set one cake layer on turntable cake stand.
  2. Cover with 1/2 cup buttercream.
  3. Top with another cake layer.
  4. Repeat until cake is assembled.
  5. Use an offset spatula to frost cake with buttercream.
  6. If desired, first make a thin coat to seal in crumbs and chill for 30 minutes.
  7. Cover completely with another layer of frosting.
  8. Pipe some decorative swirls on top of cake and top with holiday sprinkles and mini gingerbread men cookies.
  9. Chill cake for 30 minutes.
  10. Serve at room temperature.

Note: This recipe was prepared for Rodelle by Sweet Recipeas. Click here to see the original post, more pictures and helpful tips!