Gingerbread Chocolate Ganache Cake

This Gingerbread Chocolate Ganache Cake marries the cozy warmth of spiced gingerbread with the indulgent richness of dark chocolate ganache. Each bite offers tender, moist cake layers punctuated by warm molasses and ginger notes, finished with a smooth, glossy chocolate ganache a dessert that feels boutique-worthy yet approachable, perfect for your winter table.

It’s festive, elegant, and deeply satisfying a showstopper both visually and on the palate.

Affirmation for the Bake

“I savor life’s richness and warmth, creating beauty and sweetness in every moment.”

Ingredients

For the Gingerbread Cake:

• 2 ½ cups all-purpose flour

• 1 ½ teaspoons baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 ½ teaspoons ground ginger

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground cloves

• ½ teaspoon nutmeg

• ½ cup unsalted butter, softened

• ½ cup brown sugar, packed

• ½ cup molasses

• 2 large eggs

• 1 cup buttermilk

• 1 teaspoon vanilla extract

For the Chocolate Ganache:

• 8 oz semisweet or dark chocolate, chopped

• 1 cup heavy cream

• 2 tablespoons unsalted butter (optional, for extra shine)

Optional Garnish:

• Crystallized ginger, chocolate shavings, or a light dusting of cocoa powder

• Edible gold dust for festive elegance

Directions

1. Prepare the Cake:

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

2. In a bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.

3. In a separate bowl, cream butter and brown sugar until light and fluffy. Add molasses and beat until smooth.

4. Beat in eggs one at a time, followed by vanilla extract.

5. Alternately fold in dry ingredients and buttermilk, beginning and ending with dry ingredients. Mix until just combined.

6. Divide batter evenly between pans and bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then transfer to wire racks.

2. Make the Chocolate Ganache:

1. Heat heavy cream until just simmering. Pour over chopped chocolate in a heatproof bowl. Let sit 1–2 minutes, then stir until smooth and glossy.

2. Stir in butter if desired. Cool slightly until pourable but not runny.

3. Assemble the Cake:

1. Level the cooled cake layers. Place the first layer on a serving plate and spread a thin layer of ganache over the top.

2. Place the second layer on top and pour remaining ganache over the top, letting it drip slightly down the sides. Smooth with a spatula or leave natural for an elegant rustic look.

4. Garnish:

1. Decorate with crystallized ginger, chocolate shavings, or a light dusting of cocoa powder. Add edible gold for a festive winter touch.

Serving Notes

Serve with spiced coffee, chai, or mulled wine. This cake keeps well for 2–3 days at room temperature or up to 5 days refrigerated, making it perfect for holiday entertaining.

Reflection from the Kitchen

This cake reminds us that winter is a season for warmth, richness, and celebration. Even in cold weather, sweetness and beauty can shine through, just like the layers of spice and chocolate in this dessert.