Gingerbread Cake with Chocolate Ganache
Indulge in the rich, spiced flavors of the holiday season with this Gingerbread Cake with Chocolate Ganache, a decadent dessert that's as beautiful as it is delicious. This moist and fragrant cake is infused with the warm spices of ginger, cinnamon, and nutmeg, balanced perfectly by the deep sweetness of molasses. Topped with a silky, velvety dark chocolate ganache, it’s a true showstopper for festive gatherings or cozy winter evenings. With simple pantry ingredients and a straightforward preparation, this recipe effortlessly combines timeless comfort with a touch of elegance. Serve this stunning dessert for your next celebration, and watch it disappear slice by slice! Perfect for gingerbread fans and chocolate lovers alike, this cake is the ultimate fusion of holiday flavors.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1.5 teaspoons Ground ginger
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter
- 1 cup Brown sugar
- 0.75 cup Molasses
- 2 units Large eggs
- 1 cup Whole milk
- 0.75 cup Heavy cream
- 6 ounces Dark chocolate (chopped)
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan and set aside.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, use a handheld or stand mixer to cream the unsalted butter and brown sugar together until light and fluffy, about 2 minutes.
Add the molasses to the butter mixture and mix until fully incorporated.
Beat in the eggs, one at a time, ensuring each egg is fully mixed before adding the next.
Reduce the mixer speed to low and alternately add the dry ingredients and the milk to the wet mixture, beginning and ending with the dry ingredients (in three additions). Mix just until combined without overmixing.
Pour the cake batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
While the cake is cooling, prepare the chocolate ganache. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not let it boil).
Remove the cream from heat and pour it over the chopped dark chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then whisk until smooth and glossy.
Stir in the vanilla extract and allow the ganache to cool slightly until it thickens but is still pourable, about 10-15 minutes.
Place the cooled gingerbread cake on a serving plate and pour the chocolate ganache over the top, letting it drip down the sides for a rustic look.
Let the ganache set for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.1 g | 264% | |
| Saturated Fat | 118.4 g | 592% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 767 mg | 256% | |
| Sodium | 3370 mg | 146% | |
| Total Carbohydrate | 675.2 g | 246% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 373.9 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 1166 mg | 90% | |
| Iron | 49.0 mg | 272% | |
| Potassium | 5530 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
