It’s officially Christmas season and I have some wonderful cake recipes. Let’s start with an Orange Gingerbread Spiced Cake, layered with orange jam and chocolate ganache . It’s incredibly decadent . It’s perfect for the holiday season or whenever you feel like having a slice of chocolate cake, with a twist. I’ve been getting exciting for this Christmas for some time now and I’m going Christmas shopping already, for some gifts and decorations. I’ve already bought some of the gifts, I’m so ahead of the game this year .
I’ll take 3 slices of that Orange Gingerbread Spiced Cake, please
The gingerbread spices are not store bought, but homemade. A mixture of wonderfully flavored spices, crushed in your own kitchen to give the best authentic taste of gingerbread. You can also use these to bake some gingerbread cookies, such as these.The spiciness is so well complimented by the orange jam and chocolate ganache. It scream Christmas holidays , warmth and decadence .
I’m still debating what to bake for our friends’ visit, what would be the best sweets for the Christmas dinner and I have a whole bunch of people to surprise for New Years. Not to mention, that there are expectations I have to fulfill ….so I’m really considering making this one for New Years. Or a small version of it for Christmas. Would you be interested in the recipe for a small version of the cake too ? Let me know in the comments or social media .
And don’t be put off by the possible work load. You can easily make the cake layers 2 days before the event. That’s how I actually prepare my cakes . One of my general approaches to baking cakes is to make the layers at least one day before. This will give them plenty of time to cool down. Secondly, if you frost the cake one day before serving it, it will provide plenty of time to set. Thus allowing the cake to take some of the moist of the cream and let all the flavors to infuse.
You can decorate the cake with homemade cookies or whatever sweets you want. I’m thinking to make some cinnamon frosting next time and pipe on the top . Guys, I’m so excited this month !
1 teaspoon nutmeg powder ( store bought or grate your own)
1 teaspoon ginger powder
1 teaspoon whole cloves
2 teaspoons cinnamon
seeds from 2 star anise
3-4 cardamom seeds
Quantities for 1 Cake layer of 23 cm in diameter . Prepare 3 cake layers* See entire quantities below ( easier for the shopping list )
3 and 1/2 tablespoons (50 ml) milk
1 tablespoon honey
3/4 cup (130 grams) flour, sifted
1 tablespoon cocoa powder
1/2 tablespoon cinnamon
1 tablespoon of the gingerbread spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup (100 grams ) granulated sugar
1 teaspoon natural vanilla extract
1/3 and 1 tablespoon (100 ml) buttermilk, at room temperature
1/3 cup (85 ml) vegetable oil
Total quantities for all 3 cake layers
1/2 cups and 2 tablespoon (150 ml) milk
3 tablespoon honey
2 and 2/3 cups (390 grams) flour, sifted
3 tablespoon cocoa powder
1 and 1/2 teaspoons cinnamon
3 tablespoons of the gingerbread spice
3 teaspoon baking powder
1 and 1/2 teaspoon baking soda
1 and 1/3 cups (300 grams ) granulated sugar
3 teaspoon natural vanilla extract
1 and 1/4 cups (300 ml) buttermilk, at room temperature
1 cup (255 ml) vegetable oil
1/3 cup (85 ml) water
1/3 cups and 2 tablespoons (80 grams) granulated sugar
1 pack of vanilla sugar
3/4 cup (250 grams) orange jam
1 and 1/2 cups (360 grams) heavy cream
1/4 cup (85 grams) honey
400 grams 70% dark chocolate, room temperature (not from the fridge)
60 grams butter
- Finely grind the ingredients for the gingerbread spices, until you obtain a fine powder, as fine as you can
- Pre-heat the oven at 200 degrees Celsius
- To make one layer, gently warm up the milk and melt the honey in it. In a bowl, whisk together all the dry ingredients, flour, cocoa powder, cinnamon, baking powder and baking soda. I recommend you to also sift them together 2-3 times, to make sure they are evenly distributed
- Beat the egg together with the sugar then add the vanilla extract, butter milk, oil and the milk with the honey and mix until incorporated. Add the dry ingredients and mix it just until all the ingredients are well incorporated.
- Grease a 23cm round tin with butter and dust with flour. Rotate the pan until you cover the whole pan with flour and remove the excess. Or like the bottom with baking paper. Pour the batter in the cake tin and insert in the oven. After 5 minutes, decrease the temperature at 190 degrees Celsius.
- Repeat to make the other 2 layers and let them all cool completely before assembling.
- To make the genache, start by roughly chopping the heat the heavy cream together with the the honey. Turn it off when it reaches boiling point. Add the chocolate and let it melt. Mix it well and let it cool. Refrigerate for about 40 minutes. To easily cover the cake, the genache should have the consistency of soft butter.
- To make the syrup, simply melt the sugar in warm water and add the vanilla extract. Make sure the syrup has cooled down before using it, to avoid spoiling the genache.
- To assemble the cake, first use the syrup to moist the first cake layer. Evenly pour about 4-5 tablespoons of syrup, covering the whole cake layer. Add a generous layer of orange jam followed by a layer of genache. Repeat with the second layer, while the third cake layer cover only with the ganache, then use the frosting to also cover the sides of the cake. Tip: it’s easier to frost a cake if you put the genache or any frosting in a piping bag and pipe the ganache on each layer. This will also results in more even layers of cream.
- Decorate with gingerbread, biscuits, orange slices or whatever you feel like. Take the cake out of the fridge about 15 – 20 minutes before serving to allow the chocolate ganache to reach room temperature
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