Gingerbread sorghum cake + cream cheese mascarpone frosting

• Vegetarian

• Produce

  • 2 1/2 tsp Ginger, ground
  • 2 tbsp Ginger, fresh packed

• Refrigerated

  • 4 Eggs

• Condiments

  • 2/3 cup Sorghum syrup

• Baking & Spices

  • 3 cups All-purpose flour
  • 2 1/2 tsp Baking powder
  • 2/3 cup Brown sugar, dark
  • 1 1/2 tsp Cinnamon
  • 1 pinch Cloves
  • 1/2 cup Granulated sugar
  • 1 1/4 tsp Kosher salt
  • 1 cup Powdered sugar
  • 2 1/2 tsp Vanilla

• Dairy

  • 4 sticks Butter, unsalted
  • 1 cup Buttermilk
  • 16 oz Cream cheese
  • 8 oz Mascarpone

Found on localmilkblog.com

Ingredients

• 3 cups (375 grams) all purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 1/2 teaspoons cinnamon
• 2 1/2 teaspoons ground ginger
• pinch of cloves
• 2/3 cup sorghum syrup
• 2/3 cup (135 grams) dark brown sugar
• 1/2 cup (100 grams) granulated sugar
• 2 sticks (226 grams, one cup) unsalted butter, room temperature
• 2 tablespoons of finely grated fresh ginger, packed
• 4 eggs, room temperature
• 1 1/2 teaspoon vanilla extract
• 1 cup (240 grams) buttermilk
• 16 oz of cream cheese, room temperature
• 8 oz mascarpone
• 2 sticks (226 g) unsalted butter, room temperature
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1 cup powdered sugar, sifted (additional to taste if you like your frosting very sweet, I dont)

Directions

• Heat oven to 350°F. Grease and line your desired cake pans with parchment rounds.
• Sift together the flour, baking powder, salt, cinnamon, ground ginger, and clove. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment cream the sorghum, sugars, and butter together until light and fluffy, about 8 minutes at medium speed. Scrape down the bowl halfway through to ensure even mixing. Add in the ginger and mix one minute more.
• With the mixer on low, add in the eggs one at a time, waiting until each is incorporated before adding the next. Add in the vanilla.
• With the mixer still on low add in the flour and buttermilk in three alternating additions of flour, buttermilk, flour, buttermilk, flour, buttermilk. After the last addition let the mixer for about ten second and then turn it off and complete the mixing by hand with a spatula. The batter should be homogenous but be careful to not overmix and end up with a tough cake. Use a folding mixture and make sure to get the very bottom of the bowl.
• Divide the batter evenly among cake pans. This will yield enough batter for three 8 layers. If youd like to make a cake the size of the one in the picture, increase the recipe by one half. Feel free to play with the sizes of your cake pans, just make sure that whatever pans you use, you only fill them half way up. To ensure even layers, measure the first pan you fill on a digital scale and match each subsequent pan of the same diameter to that measure.
• Bake cakes on the middle rack of the oven for about 25-30 minutes or until a cake tester inserted into the center comes out clean. Let the cakes cool in the pan about five minutes, and then turn them out onto cooling racks. Cool completely before frosting. If not frosting that day, wrap tightly in plastic wrap and store in the fridge. Layers can also be frozen and used later. Word on the street is if you wrap them very, very tightly in multiple layers and put them in freezer bags they can keep a couple of months. I havent tried it, so I cant vouch. Thaw before using.
• While the cake bakes, make your frosting. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, mascarpone, and cream cheese until very fluffy and thoroughly combined, about 5 minutes. Scrape down the bowl at about the two minute mark. Beat in the sugar and vanilla extract until the sugar is thoroughly dissolved without a trace of grainy.
• Once the cakes are cool, frost them according to your hearts desire! I go naked because thats enough frosting for me and I love the textural, messy look of a naked cake. To each their own!