Chocolate Gingerbread Toffee Cake Recipe

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Chocolate Gingerbread Toffee Cake combines the nostalgic flavors of gingerbread with the decadence of chocolate and the sweet crunch of toffee. This dessert is a masterpiece that brings together warming spices, rich chocolate layers, and a sticky toffee topping for a holiday-inspired treat that’s perfect for any occasion.

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Why You’ll Love This Recipe

1. Fusion of Flavors: Combines spicy gingerbread with sweet toffee and rich chocolate.
2. Perfect for Celebrations: A centerpiece-worthy dessert that’s ideal for holidays or special events.
3. Make-Ahead Friendly: Components can be prepared in advance for easy assembly.
4. Texture Explosion: Moist cake layers, creamy frosting, and crunchy toffee bits in every bite.

Step-by-Step Instructions

Step 1: Prepare the Cake Layers

1. Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour the cake pans or line them with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
3. Cream Butter and Sugar: In another bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes.
4. Add Molasses and Eggs: Mix in the molasses until fully incorporated, then beat in the eggs one at a time.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Start and end with the dry ingredients.
6. Add Coffee: Stir in the hot coffee to create a smooth, pourable batter.
7. Bake: Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 2: Make the Toffee Sauce

1. Melt Butter and Sugar: In a medium saucepan over medium heat, melt the butter and brown sugar together, stirring until smooth.
2. Add Cream and Simmer: Stir in the heavy cream and cook for 2-3 minutes, allowing the mixture to thicken slightly.
3. Flavor and Cool: Remove from heat and stir in vanilla extract and salt. Let the sauce cool to room temperature.

Step 3: Prepare the Chocolate Ganache

1. Heat Cream: In a small saucepan, heat the heavy cream until just simmering.
2. Melt Chocolate: Pour the hot cream over the chopped chocolate in a bowl. Let sit for 1-2 minutes, then whisk until smooth.
3. Cool to Drizzle Consistency: Let the ganache cool slightly before using to ensure it’s thick enough to drizzle.

Step 4: Make the Frosting

1. Cream Butter: Beat the butter until creamy and smooth.
2. Add Sugar and Cocoa: Gradually mix in the powdered sugar and cocoa powder until combined.
3. Adjust Consistency: Add heavy cream and vanilla extract, beating until the frosting is fluffy and spreadable.

Step 5: Assemble the Cake

1. Level the Layers: Use a serrated knife to trim the tops of the cake layers if they are domed.
2. Layer 1: Place the first cake layer on a serving plate or cake board. Spread a thin layer of toffee sauce over the top, followed by a layer of frosting.
3. Layer 2: Add the second cake layer and repeat with toffee sauce and frosting.
4. Layer 3: Top with the final cake layer. Frost the entire cake with a thin crumb coat and chill for 15 minutes.

Step 6: Final Decoration

1. Frost and Smooth: Apply a final layer of frosting and smooth it out with an offset spatula.
2. Drizzle Ganache: Drizzle the chocolate ganache over the edges of the cake, allowing it to drip down the sides.
3. Top with Toffee Bits: Sprinkle the top of the cake generously with toffee bits.
4. Add Garnishes: Optional chocolate curls or shavings for an elegant touch.

Tips for Success

1. Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for smooth batter and frosting.
2. Don’t Overmix: Overmixing can result in dense cake layers. Mix until just combined.
3. Chill for Stability: Chill the cake between assembly steps to prevent layers from sliding.
4. Homemade Toffee: For a more authentic touch, make your own toffee bits by melting butter and sugar until golden and brittle.

Variations

1. Salted Caramel: Swap toffee sauce for salted caramel for a twist.
2. Spiced Ganache: Add a pinch of cinnamon or nutmeg to the ganache for extra flavor.
3. Nuts: Incorporate chopped pecans or walnuts into the batter or as a topping.
4. Mini Cakes: Divide the recipe into smaller pans to create individual cakes.

Frequently Asked Questions

1. Can I use dark chocolate instead of semi-sweet?
   Yes, but the flavor will be more intense. Adjust sugar levels if desired.
2. What if I don’t have buttermilk?
   Substitute with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar.
3. Can I freeze this cake?
   Yes, freeze unfrosted layers for up to 3 months. Thaw and assemble when needed.
4. How do I prevent crumbs in the frosting?
   Use a crumb coat (a thin layer of frosting) and chill the cake before final frosting.

Conclusion

Chocolate Gingerbread Toffee Cake is a decadent dessert that beautifully combines the warmth of gingerbread, the richness of chocolate, and the sweetness of toffee. Perfect for holidays or celebrations, this cake is sure to become a favorite centerpiece dessert. With its complex flavors and stunning presentation, it’s as delightful to look at as it is to eat.

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Bake this cake for your next gathering and watch it disappear in seconds!

Prep Time
25 minutes

Cook Time
35 minutes

Ingredients

• For the Cake:
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup molasses
• 1/2 cup buttermilk
• 1/2 cup boiling water
• 1/2 cup semi-sweet chocolate chips
• For the Toffee Sauce:
• 1/2 cup unsalted butter
• 1 cup brown sugar, packed
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• For the Topping:
• 1 cup whipped cream or cream cheese frosting (optional)
• 1/2 cup toffee bits
• Grated dark chocolate or chocolate shavings

Instructions

1. Preheat and Prepare the Pan

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 9-inch round cake pan or a bundt pan.

2. Mix the Dry Ingredients

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

3. Make the Cake Batter

1. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
2. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and molasses.
3. Gradually add the dry ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
4. Stir in the boiling water until the batter is smooth. Fold in the chocolate chips.

4. Bake the Cake

1. Pour the batter into the prepared pan and smooth the top.
2. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
3. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

5. Make the Toffee Sauce

1. In a saucepan, melt the butter over medium heat.
2. Stir in the brown sugar and heavy cream. Bring the mixture to a gentle boil and let it simmer for 3-4 minutes, stirring occasionally.
3. Remove from heat and stir in the vanilla extract. Let it cool slightly.

6. Assemble the Cake

1. Once the cake has cooled, drizzle the warm toffee sauce generously over the top.
2. Sprinkle with toffee bits and grated chocolate for extra texture and flavor.

7. Serve

• Slice and serve as is, or add a dollop of whipped cream or cream cheese frosting for added decadence.

Notes

• Make-Ahead: The cake and toffee sauce can be made a day in advance and assembled before serving.
• Variations: Add chopped nuts or candied ginger to the batter for extra texture.

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