Chocolate Gingerbread Cake with Gingerbread Italian Frosting

• Vegetarian

• Refrigerated

  • 5 Egg whites
  • 6 Eggs, large

• Condiments

  • 1 tbsp Corn syrup, light
  • 2 tbsp Molasses

• Baking & Spices

  • 3/4 cup Chocolate chips, semisweet
  • 1 tsp Cream of tartar
  • 4 tsp Gingerbread spice
  • 2 3/4 cups Granulated sugar
  • 1 cup Pastry flour
  • 1/2 cup Rodelle gourmet baking cocoa powder, Dutch Processed
  • 1/4 tsp Vanilla extract

• Dairy

  • 1/4 cup Butter
  • 2 3/16 cups Butter, unsalted

• Liquids

  • 1/4 cup Water

Found on sweetrecipeas.com

Description

Ingredients

• For the Genoise:
• 1 cup pastry flour
• ½ cup Rodelle Gourmet Baking Cocoa Powder, Dutch Processed
• 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. vanilla extract (I used Rodelle)

Directions

• For the Genoise:
• Preheat oven to 350F.
• Spray an 11-x-17-inch baking pan with baking spray. Line with parchment. Spray parchment with baking spray.
• In a medium bowl sift together the flour and cocoa and set aside.
• Using a stand mixer metal bowl, place the eggs and sugar in it and whisk until combined.
• 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.
• Place bowl into a mixer and add the whisk attachment.
• Whip eggs and sugar until they are frothy and then add the cream of tartar.
• Continue mixing until the egg mixture has tripled in volume and is a pale creamy color, about 10 minutes.
• Remove the bowl from the mixer and use a spatula to gently fold in the dry ingredients.
• Slowly pour the melted butter around the edges of the batter and then continue to fold until it is fully incorporated.
• Gently pour the batter onto a prepared pan using a spatula to spread evenly.
• Bake for 10-12 minutes or until the center of the cake springs back when lightly touched.
• Remove the cake from the oven and allow it to cool completely in the pan.
• For the buttercream:
• Boil 1 cup sugar and ¼ cup water over medium heat until it reaches 245F.
• As it cooks begin meringue so it’s ready when syrup is done.
• Whip egg whites with a wire whisk in a stand-up mixer on high until soft peaks form. About 1-2 minutes. Sprinkle in ¼ cup sugar.
• Beat until incorporated.
• Slowly pour the hot syrup into the meringue steadily with the mixer still on high.
• Beat the frosting for 7-10 minutes until the outside of the bowl has cooled down to room temperature.
• Beat in butter by the tablespoon. The butter will deflate the frosting a bit…don’t panic.
• When all butter is incorporated add the molasses and spice.
• It will curdle the frosting a bit…don’t panic. Continue to let it mix and it will come back together.
• To assemble cake:
• Once cake is fully cooled, cut it into 4 equal rectangular parts.
• Place the bottom layer of the cake on a wire rack.
• Using a large offset spatula spread this layer with the buttercream.
• Repeat with the next two layers.
• Add the fourth layer on top and coat the entire exterior of the cake as evenly and smoothly as possible with the remaining buttercream.
• Place in fridge for an hour on a wire rack.
• When the hour is almost up, prepare the glaze.
• For the glaze:
• In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup.
• Stir until chips are melted and the mixture is smooth, then add vanilla.
• Spread warm glaze over top of cake, letting it drizzle down the sides.
• Use an offset spatula to evenly coat the sides and top of cake.
• If adding a gingerbread cookie or house to top add while glaze is still warm so when it cools it will stick.
• Let sit for 30 minutes as the chocolate sets up.