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Chocolate Gingerbread Toffee Cake with Ginger Whipped Cream

This cake literally stands above the rest—it is exactly what you need for a special-occasion dessert. With notes of ginger coming though in both the frosting and cake, it is absolutely delicious and worth the extra steps involved. —Marie Rizzio, Interlochen, Michigan
  • Total Time
    Prep: 45 min. + chilling Bake: 30 min. + cooling
  • Makes
    16 servings


  • 2 cups heavy whipping cream
  • 5 slices fresh gingerroot (1/8 inch thick)
  • CAKE:
  • 1-1/2 cups dark chocolate chips
  • 1/2 cup butter, softened
  • 1-1/2 cups packed brown sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2-3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 cup sour cream
  • 1 cup hot water
  • 1/2 cup molasses
  • 1 package (10 ounces) dark chocolate chips
  • 1/4 teaspoon salt
  • 1 can (14 ounces) sweetened condensed milk
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy whipping cream
  • 6 tablespoons confectioners' sugar
  • 1 cup brickle toffee bits


  • In a small heavy saucepan, heat cream and ginger until bubbles form around sides of pan. Remove from the heat; let cool slightly. Cover and refrigerate for 8 hours or overnight.
  • Meanwhile, in a microwave, melt chocolate; stir until smooth. Set aside. In a large bowl, cream butter and brown sugar until blended. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and the vanilla. Combine the flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg; add to the creamed mixture alternately with sour cream, beating well after each addition.
  • In a small bowl, combine the hot water and molasses; beat into batter. Transfer to 3 greased and floured 8-in. round baking pans.
  • Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • Meanwhile, for ganache, place chocolate and salt in a double boiler or metal bowl over simmering water; cook and stir until melted, 2-3 minutes. Stir in condensed milk until smooth. Remove from the heat; stir in butter and vanilla until butter is melted.
  • Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 45 minutes. Add cream; beat chocolate mixture until smooth, 2-3 minutes.
  • Strain ginger-cream mixture into a large bowl, discarding ginger slices. Beat until cream begins to thicken. Add confectioners' sugar; beat until stiff peaks form.
  • To assemble, place 1 cake layer on a serving plate; spread with half the ganache. Sprinkle with half the toffee bits. Repeat layers once. Top with remaining cake layer; spread ginger whipped cream over top and sides of cake. Refrigerate at least 2 hours. Store leftovers in the refrigerator.
Nutrition Facts
1 slice: 765 calories, 42g fat (25g saturated fat), 107mg cholesterol, 409mg sodium, 96g carbohydrate (76g sugars, 3g fiber), 9g protein.

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