Chocolate Gingerbread Cake with White Chocolate Buttercream

Name: Chocolate Gingerbread Cake with White Chocolate Buttercream
Total time: 2 h
Yield: 12 serving(s)
Ingredients: 2 1/2 c. all-purpose flour, plus more for dusting pans; 1 c. unsweetened cocoa; 2 c. granulated sugar; 1/4 c. packed brown sugar; 1 1/2 tbsp. ground ginger; 1 tbsp. ground cinnamon; 1 tsp. ground allspice; 1/2 tsp. freshly grated nutmeg; 2 tsp. baking soda; 3/4 tsp. baking powder; 1/2 tsp. kosher salt; 1 1/4 c. whole milk; 3/4 c. canola oil; 3 large eggs; 1/4 c. molasses (not blackstrap); 1 tbsp. pure vanilla extract; 1 c. boiling water; 4 oz. white chocolate, chopped; 1/4 c. unsalted butter (1 1/2 sticks), at room temperature; 1 8-ounce package cream cheese, at room temperature; 1 1/2 c. confectioners’ sugar; 3/4 c. cold heavy cream; Sugared rosemary, for decorating

By The Good Housekeeping Test KitchenPublished: Nov 1, 2019

Jump to recipe

Mike Garten

Yields:

12 serving(s)

Total Time:

2 hrs

Cal/Serv:

840

Festive spices meet chocolate in this rich and moist chocolate gingerbread cake, the perfect centerpiece for any holiday dinner.

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Ingredients

For Cake

2 1/2 cups all-purpose flour, plus more for dusting pans
1 cup unsweetened cocoa
2 cups granulated sugar
1/4 cup packed brown sugar
1 1/2 Tbsp. ground ginger
1 Tbsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. freshly grated nutmeg
2 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. kosher salt
1 1/4 cups whole milk
3/4 cup canola oil
3 large eggs
1/4 cup molasses (not blackstrap)
1 Tbsp. pure vanilla extract
1 cup boiling water

For Frosting

4 oz. white chocolate, chopped
1/4 cup unsalted butter (1 1/2 sticks), at room temperature
1 8-ounce package cream cheese, at room temperature
1 1/2 cups confectioners’ sugar
3/4 cup cold heavy cream
Sugared rosemary, for decorating

Directions

1. Step 1Heat oven to 350°F. Coat three 8-inch round cake pans with nonstick cooking spray. Line bottoms with parchment paper; spray paper. Dust with flour.
2. Step 2In large bowl, whisk together flour, cocoa, granulated and brown sugars, spices, baking soda, baking powder, and salt. In large measuring cup or bowl, whisk together milk, oil, eggs, molasses, and vanilla. Add milk mixture to flour mixture and mix until fully incorporated.
3. Step 3Add boiling water to batter and mix well to combine (batter will be thin). Divide batter among prepared pans and bake until wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool 10 minutes in pan before transferring to wire rack to cool completely.
4. Step 4Make frosting: Microwave chocolate on 50% power in 30-second increments, stirring in between, until melted and smooth.
5. Step 5Using electric mixer on low speed, beat butter and cream cheese until smooth. Add confectioners’ sugar and mix to combine, then mix in melted chocolate. Cover with plastic wrap and refrigerate until ready to use.
6. Step 6To frost, beat heavy cream until stiff peaks form. Stir 1 spoonful into cream cheese mixture, then fold in remaining whipped cream.
7. Step 7Place 1 cake layer on platter; spread 3/4 cup frosting over top. Top with another layer. Repeat with frosting and remaining layer, then frost top and sides. Decorate as desired with sugared rosemary.

Nutritional Information (per serving): About 840 calories, 47 g fat (21.5 g saturated), 10 g protein, 465 mg sodium, 103 g carbohydrate, 4 g fiber

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