CHOCOLATE GINGERBREAD TOFFEE CAKE WITH GINGER WHIPPED CREAM

Chocolate Gingerbread Toffee Cake with Ginger Whipped Cream image

This cake literally stands above the rest-it is exactly what you need for a special-occasion dessert. With notes of ginger coming though in both the frosting and cake, it is absolutely delicious and worth the extra steps involved. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 27

Previous Next

Ingredients

2 cups heavy whipping cream
5 slices fresh gingerroot (1/8 inch thick)
CAKE:
1-1/2 cups dark chocolate chips
1/2 cup butter, softened
1-1/2 cups packed brown sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup sour cream
1 cup hot water
1/2 cup molasses
GANACHE:
1 package (10 ounces) dark chocolate chips
1/4 teaspoon salt
1 can (14 ounces) sweetened condensed milk
2 tablespoons butter
1 teaspoon vanilla extract
2 tablespoons heavy whipping cream
6 tablespoons confectioners' sugar
1 cup brickle toffee bits

Steps:

In a small heavy saucepan, heat cream and ginger until bubbles form around sides of pan. Remove from the heat; let cool slightly. Cover and refrigerate for 8 hours or overnight., Meanwhile, in a microwave, melt chocolate; stir until smooth. Set aside. In a large bowl, cream butter and brown sugar until blended. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and the vanilla. Combine the flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg; add to the creamed mixture alternately with sour cream, beating well after each addition., In a small bowl, combine the hot water and molasses; beat into batter. Transfer to 3 greased and floured 8-in. round baking pans., Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, for ganache, place chocolate and salt in a double boiler or metal bowl over simmering water; cook and stir until melted, 2-3 minutes. Stir in condensed milk until smooth. Remove from the heat; stir in butter and vanilla until butter is melted., Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 45 minutes. Add cream; beat chocolate mixture until smooth, 2-3 minutes., Strain ginger-cream mixture into a large bowl, discarding ginger slices. Beat until cream begins to thicken. Add confectioners' sugar; beat until stiff peaks form., To assemble, place 1 cake layer on a serving plate; spread with half the ganache. Sprinkle with half the toffee bits. Repeat layers once. Top with remaining cake layer; spread ginger whipped cream over top and sides of cake. Refrigerate at least 2 hours. Store leftovers in the refrigerator.

Nutrition Facts : Calories 765 calories, Fat 42g fat (25g saturated fat), Cholesterol 107mg cholesterol, Sodium 409mg sodium, Carbohydrate 96g carbohydrate (76g sugars, Fiber 3g fiber), Protein 9g protein.