Description
A delicious Gingerbread Drip Cake perfect for the holiday season. It features layers of moist gingerbread cake, smooth gingerbread buttercream, and a rich dark chocolate drip. Decorated with gingerbread sprinkles, edible glitter and chocolate ginger Christmas trees.
Ingredients
Scale
- 400 g unsalted butter
- 400 g dark brown sugar
- 400 g self raising flour
- 8 medium eggs
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp nutmeg
- 350 g unsalted butter (not stork)
- 700 g icing sugar
- 1 tsp vanilla extract
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp nutmeg
- 100 g dark chocolate
- 2 tsp sunflower oil
- 100 g dark chocolate
- 1 tsp ground ginger
- Edible glitter
- Gingerbread sprinkles
- Christmas sprinkles
Instructions
- Preheat your oven to 180C/160C Fan, and line three 20cm/8in tins with parchment paper.
- Beat together your butter and sugar until light and fluffy.
- Add in your flour, eggs, and spices! Beat until smooth and yummy.
- Split evenly between the three tins, and bake in the oven for 25-30 minutes (or until baked through)
- Leave to cool in the tin for 10 minutes, and then on a wire rack to cool fully.
- Make sure your butter is at room temperature.
- Beat your butter until smooth and supple.
- Add in the vanilla extract, and the spices, and beat in.
- Gradually add in the icing sugar and beat again until smooth!
- If it is really too stiff, add in 1tbsp boiling water at a time till you get your desired consistency. However, make sure to beat the ingredients for at least five minutes first as it doesn’t always need it!
- Get your first sponge on a board and secure with a smidge of the buttercream underneath. Add on 1-2tbsp of buttercream and smooth over.
- Add on the second sponge and repeat, and then add on the third sponge.
- Smother the sides and top in a thin layer of buttercream to seal it and make the edges smooth, and leave to sit at room temperature for 30 minutes or 10 minutes in the fridge.
- Once dried/set, you have done your crumb coat.
- Add on more buttercream all over the cake, and smooth round with a large cake scraper, and keep any you scrape off.
- Melt your 100g of dark chocolate for the drip, and mix in the oil if using. Carefully drip down the sides of the cake with a small disposable piping bag with the end snipped off.
- Leave the drip to set for 10 minutes or so.
- Whilst the drip is setting, make any extra decorations if using I used 100g of dark chocolate mixed with 1tsp of ground ginger melted together and set in a Christmas tree shape mould in the fridge until solid.
- Once the drip is set, pipe on your leftover buttercream in swirls using your favourite piping tip, and add a gingerbread man per swirl.
- Also, sprinkle on your favourite Christmas sprinkles, and add your chocolate ginger Christmas trees to the centre.
- Spritz with edible glitter, and enjoy!
Notes
- This cake will last for 3-4 days, at room temperature. It doesn’t need to keep in the fridge.
- The sponges can be made the day before if wrapped in clingfilm overnight.
- The cinnamon and nutmeg are optional, but enhance the ginger flavour!
- I wouldn’t recommend milk chocolate for the drip as it can often be too thin and look watery, but if you do, don’t add anything to it.
- Do not use a spread/stork for the buttercream, it will be too runny.
Nutrition
- Serving Size: 1 slice
- Calories: 650
- Sugar: 75g
- Sodium: 200mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 150mg