Ingredients: |
Ingredients: Cake:
2½ cups all purpose flour
1 cup unsweetened cocoa
2 cups granulated sugar
¾ cup packed brown sugar
1½ Tblsp. ground ginger
1 Tblsp. ground cinnamon
1 tsp. ground allspice
½ tsp. ground nutmeg
2 tsp. baking soda
¾ tsp. baking powder
½ tsp. salt
1¼ cups whole milk
¾ cup vegetable oil
3 large eggs
¼ cup molasses
1 Tblsp. vanilla extract
1 cup boiling water
Frosting:
4 oz. white chocolate chips or chopped bar
¾ cup unsalted butter, room temperature
8 oz. cream cheese, room temperature
1½ cups powdered sugar
¾ cup cold heavy cream
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Directions: |
Directions:1. Preheat oven to 350 degrees. Coat three 8 inch round cake pans with cooking spray. Line bottoms with parchment paper. Spray paper and dust with flour.
2. In a large bowl, whisk together flour, cocoa, sugars, spices, baking soda and powder, and salt.
3. In another bowl, whisk together milk, oil, eggs, molasses and vanilla. Add milk mixture to dry ingredients and mix until fully incorporated.
4. Add boiling water to batter and mix well to combine. Batter will be thin.
5. Divide batter among the 3 prepared pans and bake for 35-40 minutes, until a toothpick comes out clean. Cool completely.
6. For frosting, microwave chocolate in 30 second increments until completely melted and smooth. Using electric mixer, beat butter and cream cheese until smooth. Add sugar and mix to combine, then mix in melted chocolate. Cover and refrigerate until ready to use.
7. To frost, beat heavy cream until stiff peaks form. Stir 1 spoonful into cream cheese mixture, then fold in remaining whipped cream.
8. Frost each layer and top with frosting. Store in the fridge. |
This recipe for Chocolate Gingerbread Cake is from