Monday, December 26, 2011

Chocolate Gingerbread Toffee Cake

Chocolate-Gingerbread-Toffee Cake Recipe

This may be the best cake I've ever had.  I made this for Christmas dessert yesterday, and it is absolutely outstanding. Oh..and just a warning: it makes a very large cake.  There's only 3 people in my family, and we've probably cut about 10 slices out of it, and there's still over half a cake left. I guess it's because it's 3 layers instead of the usual two. We even freezed some of it to save for the future, since we didn't want it to go bad. It took some time to prepare, but it was TOTALLY worth it...and lots of fun to make. This was on the cover of the December issue of Southern Living, and it was the winning recipe for the annual white cake recipe.  My cake did not turn out looking quite as perfect as the one on the magazine (be sure to refrigerate it after you fill the layers ASAP or else the melted ganache will pull the cake apart and may break some pieces...) - but hey, it's the taste that counts, right?  First, you start off by making 3 layers of gingerbread cake.  Melted chocolate chips, softened butter, sour cream, and hot water make it exceptionally moist.  And the molasses, spices, and vanilla give it a perfectly spiced flavor.  After the cakes have cooled, you make the silky ganache.  And this is what makes the cake so rich; it's mainly chocolate chips, butter, sweetened condensed milk, and heavy cream. that sounds like a heart attack just waiting to happen.  But we're not even done yet.  As you slather the ganache between the cake layers,  you'll also sprinkle a generous amount of toffee bits on top. Pop it in the fridge for a few hours, and then spread on the "icing on the cake": the ginger whipped cream. I didn't think ginger would taste very good in whipped cream, but it's absolutely heavenly.  Especially since it uses fresh ginger (I'm not sure how dried ginger would have tasted, but I'm definitely sticking to fresh when I make this whipped cream). After all those hours preparing this cake, and when you finally take a bite, it will taste like "all the wonderful flavors that come tumbling from a stocking: milk chocolate santas, gingerbread men, and buttery toffee candy."

You can find this spectacular recipe here.

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