Description
A rich and decadent chocolate spice cake with a flavorful ginger buttercream frosting. Three layers all decked out for the holidays with iced gingerbread cookie decorations and sugar-dusted fresh rosemary Christmas trees!
Ingredients
for the chocolate spice cake:
- 2 cups organic cane sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1-1/2 tsp baking powder
- 1-1/2 tsp baking soda
- 1-1/2 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground cloves
- 1/2 tsp allspice
- 1/8 tsp black pepper
- 1 tsp kosher salt
- 2 large eggs
- 1/4 cup molasses ¹
- 3/4 cup + 2 Tbsp whole milk
- 1/2 cup olive oil
- 2 tsp pure vanilla extract
- 1 cup very hot coffee
for the ginger buttercream:
- 1-1/2 cups (3 sticks) unsalted butter, room-temperature
- 1 Tbsp fresh ginger paste ²
- 2 tsp pure vanilla extract
- 5-6 cups confectioners (powdered) sugar, sifted
- 3-6 Tbsp heavy cream, as desired
Instructions
Make the chocolate spice cake:
- Preheat the oven to 350℉. Butter and flour three 8-inch round baking pans, or line the bottoms with parchment paper. Set aside.
- Add the sugar, flour, cocoa, baking powder, baking soda, and spices to the bowl of a stand up mixer. Whisk a few times to combine.
- Add the eggs, molasses, milk, olive oil, and vanilla to the bowl, and using the paddle attachment, beat on medium speed until well combined, about 2 minutes. Stir in the hot coffee.
- Divide the batter between the three prepared pans (it will be thin). Bake for 30-35 minutes, until a cake tester inserted into the center of each comes out clean. Remove from the oven and let cool in the pans for 10-15 minutes, then turn out onto a wire baking rack to cool completely before frosting.
Make the ginger buttercream:
- Using a stand up mixer fitted with the paddle attachment, or a hand mixer, beat the butter on medium-high speed until light and fluffy, about 3 minutes.
- Add the fresh ginger and vanilla, and continue beating for another minute or two.
- Add the sifted powdered sugar, a half cup or so at a time, until the frosting is thick and creamy. Drizzle in the cream, a tablespoon or so at a time, until the buttercream frosting reaches your desired consistency. It should be spreadable, but thick enough to hold its shape on the cake.
Assemble the cake:
- Place one of the cake rounds on a cake stand or plate. Spread a generous layer of buttercream over the top, using an offset spatula to create an even layer, about 1/4-inch thick. Top with the second cake layer. Repeat with another layer of frosting, and the third cake layer, top side down.
- Spread a thin layer of buttercream on the sides and top of the cake to crumb coat the layers. Refrigerate for at least an hour, then spread on a final layer of buttercream, smoothing the sides with an offset spatula or bench scraper, or making decorative swirls or piped on designs.
- Refrigerate for at least 15 minutes for easy slicing before serving. Store any leftovers in a covered container at room-temperature or refrigerated if longer than a day. Enjoy!
Notes
- ¹ I tested this cake with Grandma’s brand molasses. I would not recommend using blackstrap molasses.
- ² Fresh ginger paste can be found in tubes/jars in the refrigerated section of most well-stocked grocery stores. You can also use minced fresh ginger root, but be sure you smash it with the side of a large chefs knife into a smooth paste so that it incorporates well into the buttercream. Adjust the amount as desired for a more or less pronounced ginger flavor.
- ³ Cake base adapted from Hershey’s “Perfectly Chocolate” chocolate cake