Chocolate Gingerbread Cake with Gingerbread Buttercream

Four layers of chocolate gingerbread Genoise cake, filled with gingerbread Italian buttercream, all topped with a luscious chocolate glaze.

  • 120 mins
  • 12 servings
Ingredients

For the Genoise Cake Layers:

  • 1 cup pastry flour
  • ½ cup Rodelle Gourmet Dutch-Processed Baking Cocoa Powder
  • 6 large eggs
  • 1 ½ cups granulated sugar
  • 1 tsp. cream of tartar
  • ¼ cup butter, melted and cooled
  • 2 tsp. gingerbread spice

For the frosting:

  • 1 ¼ cups granulated sugar, divided
  • ¼ cup water
  • 5 egg whites
  • 2 cups unsalted butter, room temperature, cut into TBPS
  • 2 TBSP molasses
  • 2 tsp. gingerbread spice

For the chocolate glaze:

  • ¾ cup chocolate chips (semisweet)
  • 3 TBSP unsalted butter
  • 1 TBSP light corn syrup
  • ¼ tsp. Rodelle Vanilla Extract
Uses
Directions

For the Genoise:

  1. Preheat oven to 350F.
  2. Spray an 11-x-17-inch baking pan with baking spray. Line with parchment. Spray parchment with baking spray.
  3. In a medium bowl sift together the flour and cocoa and set aside.
  4. Using a stand mixer metal bowl, place the eggs and sugar in it and whisk until combined.
  5. Place the bowl over a pan of simmering water (creating a double boiler) and wait until it reaches 100F…this won’t take that long.
  6. Place bowl into a mixer and add the whisk attachment.
  7. Whip eggs and sugar until they are frothy and then add the cream of tartar.
  8. Continue mixing until the egg mixture has tripled in volume and is a pale creamy color, about 10 minutes.
  9. Remove the bowl from the mixer and use a spatula to gently fold in the dry ingredients.
  10. Slowly pour the melted butter around the edges of the batter and then continue to fold until it is fully incorporated.
  11. Gently pour the batter onto a prepared pan using a spatula to spread evenly.
  12. Bake for 10-12 minutes or until the center of the cake springs back when lightly touched.
  13. Remove the cake from the oven and allow it to cool completely in the pan.

For the buttercream:

  1. Boil 1 cup sugar and ¼ cup water over medium heat until it reaches 245F.
  2. As it cooks begin meringue so it’s ready when syrup is done.
  3. Whip egg whites with a wire whisk in a stand-up mixer on high until soft peaks form. About 1-2 minutes.
  4. Sprinkle in ¼ cup sugar.
  5. Beat until incorporated.
  6. Slowly pour the hot syrup into the meringue steadily with the mixer still on high.
  7. Beat the frosting for 7-10 minutes until the outside of the bowl has cooled down to room temperature.
  8. Beat in butter by the tablespoon. The butter will deflate the frosting a bit…don’t panic.
  9. When all butter is incorporated add the molasses and spice.
  10. It will curdle the frosting a bit…don’t panic. Continue to let it mix and it will come back together.

To assemble cake:

  1. Once cake is fully cooled, cut it into 4 equal rectangular parts.
  2. Place the bottom layer of the cake on a wire rack.
  3. Using a large offset spatula spread this layer with the buttercream.
  4. Repeat with the next two layers.
  5. Add the fourth layer on top and coat the entire exterior of the cake as evenly and smoothly as possible with the remaining buttercream.
  6. Place in fridge for an hour on a wire rack.
  7. When the hour is almost up, prepare the glaze.
  8. For the glaze:
  9. In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup.
  10. Stir until chips are melted and the mixture is smooth, then add vanilla.
  11. Spread warm glaze over top of cake, letting it drizzle down the sides.
  12. Use an offset spatula to evenly coat the sides and top of cake.
  13. If adding a gingerbread cookie or house to top add while glaze is still warm so when it cools it will stick.
  14. Let sit for 30 minutes as the chocolate sets up.
  15. Note: This recipe was developed by Peabody at Sweet ReciPEAS for Rodelle.