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Chocolate Gingerbread Cake with Orange Curd Cream CARLA HALL

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A tasty addition to your dessert table!

ingredients
ORANGE CURD:
1 whole orange (zest only)
1/2 cup orange juice (freshly squeezed)
1/4 cup lemon juice (freshly squeezed)
6 tablespoons unsalted butter
1 cup granulated sugar
3 large egg yolks
2 large eggs
GINGERBREAD CAKE:
4 tablespoons unsalted butter (softened, plus more for greasing)
1 1/2 cups cake flour (sifted)
1/2 cup cocoa powder (sifted)
1 1/3 cups dark brown sugar (packed)
1 tablespoon baking powder
1 teaspoon Kosher salt
2 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons nutmeg (freshly grated)
1/2 teaspoon ground cloves
3 large eggs (room temperature)
2 large egg yolks (room temperature)
2/3 cup molasses
2 teaspoons vanilla extract
1/3 cup hot water
1/2 cup buttermilk
1/3 cup canola oil
8 ounces cream cheese (softened)

directions
For the Orange Curd: In a medium saucepan, whisk together the orange zest, citrus juices, butter, sugar, egg yolks and eggs over medium-high heat until bubbles begin to form around the edges of the pan, about 3 minutes. Reduce the heat to medium-low and stir continuously with a spatula until thick enough to coat the spatula, about 10 minutes. The mixture should be barely simmering the whole time. Transfer to a bowl, press plastic wrap directly on the surface, and refrigerate until firm, at least 3 hours.
For the Gingerbread Cake: Preheat the oven to 375ºF. Butter three 8-inch round cake pans, line each with parchment, then butter the parchment.
Sift the flour, cocoa powder, brown sugar, baking powder, salt, cinnamon, ginger, nutmeg and cloves into the bowl of an electric mixer fitted with the paddle attachment. In a medium bowl, whisk the egg yolks, eggs, molasses, and vanilla. In a small bowl, stir together the hot water and buttermilk.
Mix the dry ingredients on low speed until well-blended. Add the butter and canola oil and continue mixing on low until the mixture resembles fine crumbs. With the machine running, add the egg mixture and beat just until incorporated, then add the buttermilk mixture in a steady stream. Scrape down the bottom and sides of the bowl and mix again just until evenly combined. Divide the batter evenly amongst the three prepared pans.
Bake until an inserted cake tester comes out clean, about 15 minutes. When you lightly touch the top of the cake, it should feel a little bouncy, but still show the indentation of your finger. Let cool in the pan on a wire rack for 10 minutes. Unfold the cakes and place top side down on the rack. Cool completely.
In a clean bowl, mix the softened cream cheese with the orange curd. Stir until smooth and combined.
To Assemble: Place one cake, bottom side up, on a cake plate. Spread one-third of the orange curd cream evenly on top and gently press another cake layer, bottom side up, on top. Spread half of the remaining orange curd cream on top, then top with the final cake layer, top side up. Spread the remaining cream on top. Refrigerate until set, at least 6 hours and up to 1 day ahead.
Slice and serve.
Tip: Make it your own! Substitute the orange for your favorite citrus!

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