Gingerbread Cake With Chocolate Ganache Recipe

Name: Gingerbread Cake With Chocolate Ganache
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup shortening or 1/2 cup butter; 1/4 cup sugar; 1 egg; 1 cup molasses; 1 cup very hot water; 2 1/3 cups flour; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 1 1/2 teaspoons ground ginger; 1 1/2 teaspoons ground cinnamon; 2 teaspoons orange zest (optional); 1/4 cup orange marmalade or 1/4 cup apricot jam; dark chocolate ganache (I recommend Jeni's Chocolate Ganache)

Servings: persons

1/2 cup shortening or 1/2 cup butter
1/4 cup sugar
1 egg
1 cup molasses
1 cup very hot water
2 1/3 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
2 teaspoons orange zest (optional)
1/4 cup orange marmalade or 1/4 cup apricot jam
dark chocolate ganache (I recommend Jeni's Chocolate Ganache)

1
Preheat oven to 180C/350u00b0 F.
2
Grease and flour 9-inch/20cm square pan.
3
In a large mixing bowl, cream butter and sugar together.
4
Add egg. Add the water to the molasses, stir to combine, then stir molasses water into the butter mixture.
5
Stir dry ingredients together, add to liquid mixture, and combine until smooth. Pour into prepared pan, bake 45 minutes, or until knife inserted in center comes out clean.
6
To decorate-.
7
Once cool, split the cake in half horizontally.
8
Sit the two halves, cut side up, on the counter, and spread one half with jam and the other half with chocolate ganache.
9
Sandwich the two halves back together.
10
Ice the entire cake with chocolate ganache, decorate and serve!

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup shortening or 1/2 cup butter, 1/4 cup sugar, 1 egg, 1 cup molasses, and more.

Yes, Gingerbread Cake With Chocolate Ganache falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gingerbread Cake With Chocolate Ganache

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions