We have two recipe for this time of year or two Ginger Coffee Chocolate Cakes-Great Recipe. Yes, yes and yes. One is the perfect chocolate gingerbread cake or roll cake and one is the most amazing ginger coffee chocolate domes.
So, if you are looking for that perfect chocolate mixture cake with coffee, ginger, cinnamon…
Hello my dear readers
It is that time of year when you need 2 cakes from one recipe.
So, if you are ready as I am let’s make the 2 of the best gingerbread coffee cake.
Description of Ginger Coffee Chocolate Cakes
Since I need to describe 2 in one recipe …let me start with the following:
-layered mousse cake with a mirror glaze
-super tasty
-and elegant dessert for Christmas party, family celebration or just every day dessert when you need “special chocolate mixture” magic.
So, are you interested?
Since answer is yes, let’s start.
You will have to get the following ingredients listed under …
Shopping List for Ginger Chocolate Cakes
-eggs (large eggs)
-white sugar
-brown sugar
-flour (all purpose flour)
-baking powder
-cornstarch
-cinnamon
-ground coffee
-cream cheese
-heavy cream
-ground ginger
-nutmeg
-pure vanilla extract
-Nutella
-dark chocolate
-powdered gelatin
-white chocolate
-corn syrup
Equipment Needed
-baking sheet (16 by 12 inches)
-large bowl
-sauce pan
-KitchenAid mixer (or the electric mixer you are using)
-mixing bowl (for the cake and the filling)
-small bowl
-silicone molds
ACTION TIME
Making Ginger Coffee Chocolate Cakes
Ingredients
6 eggs (large eggs size)
3/4 cup white sugar
1 cup flour (all purpose, unbleached)
2 tsp grounded cinnamon
1 tsp baking powder
1/2 tsp cornstarch
Gingerbread Coffee Mousse
2 cup heavy cream
1/3 cup cream cheese (Philadelphia cream cheese)
3/4 cup white chocolate chips, melted
1/4 cup brown sugar
2 tsp powdered gelatin
1/4 cup of cold water
1/2 cup of coffee (cooled)
1 tsp cinnamon
1/2 tsp ground ginger
1 tsp of pure vanilla extract
1/8 tsp of nutmeg
Nutella Ganache
1/2 cup Nutella
2 oz dark chocolate, chopped
2 TBSP unsalted butter, room temperature
1/2 cup heavy cream
1 TBSP corn syrup
Instructions for making 2 Gingerbread coffee cake
Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).
Spray with baking spray and set aside.
Preheat oven to 350 F.
In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes high speed)
Dry ingredients: In another bowl sift the flour, baking powder. Then add corn starch and cinnamon.
Add the flour mixture into the eggs mixture and fold gently using a spatula.
Important: Don’t use mixer when adding flour mixture.
Fold using a spatula.
Be sure that flour mixture or dry ingredients are incorporated into eggs mixture.
Spread the batter on the prepared jelly roll pan.
Bake at 350 for 15 minutes. (start checking after 12 minutes)
Cool completely. (for about 2 hours)
How to make Gingerbread Coffee Mousse
Using small bowl or small cup bloom the gelatin by sprinkling it over cold water.
Let it sit for 5 minutes.
In a small saucepan, gently heat the coffee, brown sugar, cinnamon, ginger, and nutmeg until warm but not
boiling.
Add the bloomed gelatin and stir until fully dissolved.
Be sure that gelatin is not mixed with boiling liquid.
When gelatin is fully dissolved remove from heat.
Add melted white chocolate and pure vanilla extract.
Coll the mixture. (image 1 below)
In a separate bowl, small bowl, mix cream cheese until smooth.
In another large bowl, whip the heavy cream.
Add mixed cheese into whipped heavy cream and mix just for a second. (image 2)
Your next step is to add cooled coffee/gelatin mixture into heavy cream/cheese mixture.
Gently fold until incorporated. (image 3)
Recipe 1 – Ginger coffee chocolate domes
Assemble:
Using the cookie cutter, cut 6 cake rounds. Set aside.
Fill silicone dome with about 3/4 full with the Gingerbread Coffee Mousse.
Press one cake round into each mold.
Take a moment and enjoy your best work.
Cover with plastic wrap and freeze overnight.(or for a few hours)
Perfect Chocolate Gingerbread Cake or roll cake – Recipe 2
Add 3/4 cup of Nutella to leftover of Gingerbread Coffee Mousse.
Mix quickly until it is incorporated.
You just made Nutella Gingerbread Coffee Mousse.
Cut aluminum foil to 16 by 12 inches.
Transfer second half of your cinnamon base cake to the aluminum foil..
Spread the cake with the best Nutella Gingerbread Coffee Mousse and roll roll it using aluminum foil for the perfect roll.
Transfer to the freezer for a few hours of over night.
Meanwhile make large cup of hot coffee.
Take a moment and enjoy your life.
You do have 2 cakes in the freezer and you are ready for Christmas party/
NEXT Day
MAKING NUTELLA GANACHE
Using a medium size cup or bowl add Nutella, chopped dark chocolate and butter. Set aside.
Add heavy cream and corn syrup into small sauce pan and heat until it begins to simmer.
Remove from heat and pour over Nutella, dark chocolate and butter.
Cover the cup with aluminum foil for 5 minutes.
After 5 minutes whisk until smooth.
Remove your cakes from the freezer and cover with the best Nutella ganache.
Decorate the top of the cake with ground ginger, cinnamon, sprinkles, ground walnuts or use anything which makes you happy.
Enjoy and share.
Quick Note
Eggs – please use large eggs. Organic if you can. This is the most important ingredient for the cake.
Heavy Cream – use 33% or 35% . Please don’t use half and half. You need heavy cream with 33% or higher.
Coffee – use fresh, homemade hot coffee.
Ginger – I used ground organic ginger (see picture).
Gelatin Powder – I used GoBio organic gelatin. It is my favorite. You can use your favorite brand.
Dark Chocolate – I used Lindt 70 % cocoa. You can use your favorite dark chocolate, bittersweet chocolate or semi-sweet chocolate.
FINAL NOTE about Ginger Coffee Chocolate Cakes
From 1 recipe you can make 2 fancy and easy chocolate gingerbread cake
Roll cake and domes cake. How fancy!
This delicious cakes can be made for happy Christmas time, Happy New Year or any time of the week.
So, next time when you are wondering what to make with cup of coffee…the answer is here.
Final Grade: A+
Enjoy and share.
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PRINTING THE RECIPE
If you want to print this amazing recipe, please check the box below.
Don’t forget:
PRINT – MAKE – SHARE
Ginger Coffee Chocolate Cakes-Great Recipe
From 1 recipe you can make 2 the most amazing ginger chocolate coffee cakes.
Ingredients
Base Cake
- 6 eggs (large eggs size)
- 3/4 cup white sugar
- 1 cup flour (all purpose, unbleached)
- 2 tsp grounded cinnamon
- 1 tsp baking powder
- 1/2 tsp cornstarch
Gingerbread Coffee Mousse
- 2 cup heavy cream
- 1/3 cup cream cheese (Philadelphia cream cheese)
- 3/4 cup white chocolate chips, melted
- 1/4 cup brown sugar
- 2 tsp powdered gelatin
- 1/4 cup of cold water
- 1/2 cup of coffee (cooled)
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1 tsp of pure vanilla extract
- 1/8 tsp of nutmeg
Nutella Ganache
- 1/2 cup Nutella
- 2 oz dark chocolate, chopped
- 2 TBSP unsalted butter, room temperature
- 1/2 cup heavy cream
- 1 TBSP corn syrup
Instructions
How to make base cake
Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).
Spray with baking spray and set aside.
Preheat oven to 350 F.
In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes high speed)
Dry ingredients: In another bowl sift the flour, baking powder. Then add corn starch and cinnamon.
Add the flour mixture into the eggs mixture and fold gently using a spatula.
Important: Don’t use mixer when adding flour mixture.
Fold using a spatula.
Be sure that flour mixture or dry ingredients are incorporated into eggs mixture.
Spread the batter on the prepared jelly roll pan.
Bake at 350 for 15 minutes. (start checking after 12 minutes)
Cool completely. (for about 2 hours)
How to make Gingerbread Coffee Mousse
Using small bowl or small cup bloom the gelatin by sprinkling it over cold water.
Let it sit for 5 minutes.
In a small saucepan, gently heat the coffee, brown sugar, cinnamon, ginger, and nutmeg until warm but not
boiling.
Add the bloomed gelatin and stir until fully dissolved.
Be sure that gelatin is not mixed with boiling liquid.
When gelatin is fully dissolved remove from heat.
Add melted white chocolate and pure vanilla extract.
Coll the mixture.
In a separate bowl, small bowl, mix cream cheese until smooth.
In another large bowl, whip the heavy cream.
Add mixed cheese into whipped heavy cream and mix just for a second.
Your next step is to add cooled coffee/gelatin mixture into heavy cream/cheese mixture.
Gently fold until incorporated.
Recipe 1 - Ginger coffee chocolate domes
Assemble:
Using the cookie cutter, cut 6 cake rounds. Set aside.
Fill silicone dome with about 3/4 full with the Gingerbread Coffee Mousse.
Press one cake round into each mold.
Take a moment and enjoy your best work.
Cover with plastic wrap and freeze overnight.(or for a few hours)
Perfect Chocolate Gingerbread Cake or roll cake - Recipe 2
Add 3/4 cup of Nutella to leftover of Gingerbread Coffee Mousse.
Mix quickly until it is incorporated.
You just made Nutella Gingerbread Coffee Mousse.
Cut aluminum foil to 16 by 12 inches.
Transfer second half of your cinnamon base cake to the aluminum foil..
Spread the cake with the best Nutella Gingerbread Coffee Mousse and roll roll it using aluminum foil for the perfect roll.
Transfer to the freezer for a few hours of over night.
Meanwhile make large cup of hot coffee.
Take a moment and enjoy your life.
You do have 2 cakes in the freezer and you are ready for Christmas party/
NEXT Day
MAKING NUTELLA GANACHE
Using a medium size cup or bowl add Nutella, chopped dark chocolate and butter. Set aside.
Add heavy cream and corn syrup into small sauce pan and heat until it begins to simmer.
Remove from heat and pour over Nutella, dark chocolate and butter.
Cover the cup with aluminum foil for 5 minutes.
After 5 minutes whisk until smooth.
Remove your cakes from the freezer and cover with the best Nutella ganache.
Decorate the top of the cake with ground ginger, cinnamon, sprinkles, ground walnuts or use anything which makes you happy.
Enjoy and share the best cakes
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