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Chocolate Filled Gingerbread Cake with Cream Cheese Frosting Recipe

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Chocolate Filled Gingerbread Cake with Cream Cheese Frosting Recipe
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Prep Time 1 hour
Cook Time 35 minutes
Passive Time 2 hours to chill
Servings
Ingredients
Gingerbread Cake Ingredients
  • cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons ground ginger
  • teaspoons ground cinnamon
  • ¾ teaspoon nutmeg
  • ¾ teaspoon ground cloves
  • ¾ teaspoon salt
  • cups hot water
  • 1 tablespoon baking soda
  • 2 sticks unsalted butter softened
  • 1 cup packed brown sugar light or dark
  • 1 1/3 cups molasses
  • 3 eggs at room temperature
  • gingerbread men/women, gold sprinkles + rosemary, for decoration (optional)
Chocolate Ganache Filling Ingredients
  • 2 cups heavy whipping cream
  • 16 ounces bittersweet chocolate chopped
  • 2 teaspoons vanilla extract
  • pinch of salt
Cream Cheese Frosting Ingredients
  • 16 ounces cream cheese softened
  • 2 sticks unsalted butter softened, 16 tablespoons
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract
Prep Time 1 hour
Cook Time 35 minutes
Passive Time 2 hours to chill
Servings
Ingredients
Gingerbread Cake Ingredients
  • cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons ground ginger
  • teaspoons ground cinnamon
  • ¾ teaspoon nutmeg
  • ¾ teaspoon ground cloves
  • ¾ teaspoon salt
  • cups hot water
  • 1 tablespoon baking soda
  • 2 sticks unsalted butter softened
  • 1 cup packed brown sugar light or dark
  • 1 1/3 cups molasses
  • 3 eggs at room temperature
  • gingerbread men/women, gold sprinkles + rosemary, for decoration (optional)
Chocolate Ganache Filling Ingredients
  • 2 cups heavy whipping cream
  • 16 ounces bittersweet chocolate chopped
  • 2 teaspoons vanilla extract
  • pinch of salt
Cream Cheese Frosting Ingredients
  • 16 ounces cream cheese softened
  • 2 sticks unsalted butter softened, 16 tablespoons
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 350 degrees F. Grease three 8-inch (or 9-inch) round cake pans. Line with parchment paper, grease with butter or cooking spray.
  2. In a medium size bowl combine the flour, baking powder, ginger, cinnamon, nutmeg, cloves and salt. Thoroughly whisk to combine. Set aside.
  3. In another bowl, combine the hot water and baking soda.
  4. Using an electric mixer, beat together the butter and brown sugar until light and fluffy. Beat in the molasses until completely combined and then add the water/baking soda mixture alternating with the flour mixture until everything is combined. Beat in the eggs, one at a time, until combined.
  5. Divide the batter evenly among the three prepared cake pans. Bake until a toothpick inserted into the center of each comes out with moist crumbs attached, 30 to 35 minutes. Let the cakes cool in the pans for 15 minutes and then turn the cakes out onto wire racks to cool completely before frosting.
  6. While the cakes are cooling, make the ganache filling. In a microwave safe bowl add the chocolate and heavy cream. Microwave on high for 30 second intervals, stirring between each until melted. Once melted stir in the vanilla extract and salt. Cover the bowl with plastic wrap and place in the fridge for 30 minutes or leave on the counter for one hour.
  7. Once the ganache is chilled (but not solid), remove it from the fridge and beat it with a mixer on medium-high speed until fluffy, two to four minutes. You now have whipped chocolate ganache!
  8. To assemble, place one layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with half of the whipped ganache. Place the second layer on top, rounded side up, and spread with the remaining whipped ganache. Add the third cake layer and carefully place the cake in the fridge to chill for 30 minutes to one hour.
  9. Meanwhile, make the frosting. Add the cream cheese and butter to a large mixing bowl. Using an electric mixer beat until the mixture is light and fluffy, about two minutes. Add the powdered sugar and vanilla. Beat another two to four minutes or until the frosting is light and fluffy.
  10. Remove the cake from the fridge and cover the top and sides of the cake with frosting. Decorate as desired. Cover the cake and chill in the fridge until ready to serve. Bring to room temperature 30 minutes prior to serving. Enjoy!
  11. *Gingerbread cake adapted from Martha Stewart.

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