Best Gingerbread Sheet Cake With Whipped Chocolate Ganache Recipes

CHOCOLATE GINGER CAKE

Chocolate Ginger Cake image

Indulge in a dark, decadent cake that showcases the flavors of the holiday season. I stir fresh ginger into the batter and sprinkle chopped crystallized ginger over the velvety ganache. -Amber Evans, Beaverton, Oregon

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 19

Ingredients

6 ounces milk chocolate, cut into 1/2-inch pieces
2-1/3 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 cup canola oil
1 cup molasses
1 cup sugar
1 cup water
1-1/2 teaspoons baking soda
3 tablespoons grated fresh gingerroot
2 large eggs, room temperature
2 large egg yolks, room temperature
GANACHE:
4 ounces bittersweet chocolate, chopped
1/2 cup heavy whipping cream
2 tablespoons chopped crystallized ginger
Vanilla ice cream or sweetened whipped cream, optional

Steps:

Preheat oven to 350°. Grease a 9-in. springform pan. Place on a baking sheet., Place milk chocolate in a small bowl. In another bowl, whisk flour, cocoa, cinnamon, salt and cloves; add 1 tablespoon flour mixture to milk chocolate and toss to coat., In a large bowl, beat oil, molasses and sugar until blended. In a small saucepan, bring water to a boil; stir in baking soda until dissolved, then ginger. Add to oil mixture; beat until blended. Gradually add remaining flour mixture, beating on low speed just until moistened. In a small bowl, lightly beat eggs and egg yolks; stir into batter until combined., Fold in milk chocolate. Transfer to prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack 30 minutes., Loosen sides from pan with a knife; remove rim from pan. Cool cake completely on wire rack., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir with a whisk until smooth; cool slightly, stirring occasionally. Pour over cake; sprinkle with crystallized ginger. If desired, serve with ice cream.

Nutrition Facts : Calories 596 calories, Fat 32g fat (9g saturated fat), Cholesterol 78mg cholesterol, Sodium 289mg sodium, Carbohydrate 71g carbohydrate (47g sugars, Fiber 3g fiber), Protein 7g protein.

GINGERBREAD CAKE WITH CHOCOLATE GANACHE

Gingerbread Cake With Chocolate Ganache image

What a great cake! I made this for my birthday and wow! Served with cream after dinner it was delicious. Deeply flavoured.

Provided by Chickee

Categories Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup shortening or 1/2 cup butter
1/4 cup sugar
1 egg
1 cup molasses
1 cup very hot water
2 1/3 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
2 teaspoons orange zest (optional)
1/4 cup orange marmalade or 1/4 cup apricot jam
dark chocolate ganache (I recommend Jeni's Chocolate Ganache)

Steps:

Preheat oven to 180C/350º F.
Grease and flour 9-inch/20cm square pan.
In a large mixing bowl, cream butter and sugar together.
Add egg. Add the water to the molasses, stir to combine, then stir molasses water into the butter mixture.
Stir dry ingredients together, add to liquid mixture, and combine until smooth. Pour into prepared pan, bake 45 minutes, or until knife inserted in center comes out clean.
To decorate-.
Once cool, split the cake in half horizontally.
Sit the two halves, cut side up, on the counter, and spread one half with jam and the other half with chocolate ganache.
Sandwich the two halves back together.
Ice the entire cake with chocolate ganache, decorate and serve!