The perfect combo of sweet and spicy
Ingredients
Frosting:
3/4 Cups sugar
1/8 Cup all-purpose flour
1 1/2 Tbsp cornstarch
3/4 Cup milk
12 Tbsp unsalted butter (room temp)
1 tsp vanilla extract
Cake:
1 3/4 Cups (8 3/4 oz) all-purpose flour
1/4 Cup (3/4 oz) cocoa powder
2 1/2 Tbsp ground ginger
1 1/2 tsp baking powder
1 tsp ground cinnamon
3/4 tsp salt
1/2 tsp ground white pepper
1/8 tsp cayenne pepper
1 Cup brewed coffee
3/4 Cup molasses
1/2 tsp baking soda
1 1/2 Cups (10 1/5 oz) sugar
3/4 Cup vegetable oil
3 large eggs
2 1/2 Tbsp grated fresh ginger (or paste)
1/4 Cup chopped crystallized ginger (optional)
Powdered sugar for dusting (optional)
Instructions
For the Frosting:
Whisk sugar, flour, cornstarch, and salt together in a medium saucepan. Slowly whisk in milk until smooth.
Cook over medium heat, whisking constantly and scraping edges of saucepan, until mixture is boiling and very thick. (5-7 min)
Transfer milk mixture to wide bowl and let cool completely. (~2 hours)
For the Cake:
Preheat oven to 350 degrees. Grease and flour two 8-in round cake pans and line bottoms with parchment paper.
In large bowl, whisk together the flour, cocoa, ground finger, baking powder, cinnamon, salt, white pepper, and cayenne pepper.
In a second bowl, whisk together the coffee, molasses, and baking soda until combined. Into the coffee mixture add the sugar, oil, eggs, and fresh ginger until smooth.
Whisk coffee mixture into flour mixture until smooth.
Baking
Pour 1 1/3 Cup batter into each prepared pan. Bake for about 12 - 14 min or until a toothpick inserted in the center of the cake comes out clean. Allow to cool in pans on wire rack for about 10 min. Invert cakes onto wire rack. Wipe pans clean with paper towels. Prepare the pans again and repeat baking and cooling process with remaining batter. (4 thin cakes total)
Using a stand mixer with paddle attachment, beat butter on medium-high speed until light and fluffy. (~5 min) Add the cooled milk mixture and vanilla; mix on medium speed until combined, scarping down bowl if necessary. Increase speed to medium-high and beat until frosting is light and fluffy. (3-5 min)
Assembly
Place 1 cake layer on platter or cake round. Spread 2/3 - 3/4 Cup frosting evenly over top of the cake all the way to the edge. Repeat stacking and frosting with 2 more cakes. Place final cake layer on top. Garnish top with powdered sugar and candied ginger pieces. Cover and refrigerate for up to 2 days.
Serve at room temperature.
Notes
The given frosting amounts are a half batch from the original. To cover the entire cake with frosting double the given amounts or follow the original linked recipe.
My ginger amounts are increased from the original recipe.
Consider refrigerating cake layers before stacking.
Could also top with crushed ginger cookies.
If you make this cake be sure to tag me on Instagram with @bakingwithllama or #bakingwithllama and tag @testkitchen.
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