Gingerbread Cake With Chocolate Ganache
"What a great cake! I made this for my birthday and wow! Served with cream after dinner it was delicious. Deeply flavoured."
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
12
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)
directions
- 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!
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Reviews
-
This cake was easy to make & the result was good. I'm not a fan of gingerbread, but everyone else likes this cake. Made belatedly for Aus/NZ Recipe Swap January 2008. Thanks for sharing this recipe Chickee.
RECIPE SUBMITTED BY
I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse.
I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake.
My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
