An original way to eat gingerbread for the holidays with this gingerbread cake! A soft and moist spicy cake, filled with an orange jam, a mascarpone whipped cream and a pretty forest of chocolate Christmas trees.
This gingerbread Christmas cake is an original recipe that changes from the traditional log made for the holidays.Like my gingerbread house cake this recipe is flavored with gingerbread spices a mixture of cinnamon, ginger, nutmeg and molasses.
Between each layer you have an orange jam that goes perfectly with the gingerbread spices and to sweeten the taste and remind the snow a mascarpone whipped cream and homemade chocolate trees.
Spices for Gingerbread
To make the "gingerbread" mix you can use several spices that flavor sweet recipes like in my gingerbread snowflake cookies. Here is a list of spices commonly used to make this mixture:
You may also like: 10 best cake decorating tools for beginner
How to make gingerbread cake
- Gingerbread cake : make the cake and when it is cold cut it into 4 layers.
- Mascarpone whipped cream: follow the instructions in the recipe sheet and prepare and keep it in the fridge until it is ready to be assembled.
- Chocolate trees: prepare your trees (I will explain in detail how to do this below) and let them cool down completely.
On the day of assembly, spread a layer of orange jam on your first layer of cake and apply a layer of mascarpone cream and repeat until you reach the last layer of cake. Cover the whole cake with mascarpone cream and decorate with chocolate trees.
You may also like: How to frost a cake for a perfect smoothing
How to make the chocolate trees
To have solid and shiny chocolate trees, the ideal is to temper the chocolate, a method that consists in melting the chocolate while following a temperature curve. You will then have a pretty forest of trees on your cake.
- Finely chop the dark chocolate with a knife and place it in a container.
- Melt your chocolate in a double boiler and check the temperature which should be between 50-55°C (122-131 °F).
- Remove from the heat and let it cool down a bit, check the temperature with a cooking thermometer it should be between 28°- 29 C (82 °F).
- Reheat the chocolate to a temperature of 31°C-32°C (87-89°F)
- Immediately put the chocolate in a pastry bag and draw Christmas trees on a sheet of parchment paper.
- Allow the trees to cool completely before peeling them off.
Tip: Preferably use quality couverture chocolate in pistol or bar.
Other Christmas recipes
- Chocolate truffles
- Hot chocolate bomb
- Linzer cookies
- Snickerdoodle cookies
- Chocolate brownies crinkles cookies
Did you like this recipe? Don't forget to rate it and leave me a review in comments! And to not miss any recipes follow @sweetlycakes on Instagram and tag me to share it if you make this recipe 😊!Print