Coffee, Ginger and Molasses Cake

Coffee Ginger Cake with Molasses Buttercream

Cake.

  • 2 1/4 cups granulated sugar
  • 2 ounces (1/4 cup) unsalted butter, softened to room temperature
  • 8 ounces cream cheese, softened to room temperature
  • 4 eggs
  • 2 teaspoons vanilla
  • 3 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 can (14 ounces) full-fat unsweetened coconut milk
  • 3 tablespoons espresso powder

Buttercream and Garnish.

  • 2 cups unsalted butter, softened to room temperature
  • 4 cups powdered sugar
  • 1 tablespoon meringue powder
  • pinch salt
  • 2 teaspoons vanilla
  • 2-4 tablespoons molasses
  • candied or crystallized ginger, chopped
  • mini Stroop Wafels
  • espresso powder
  • chocolate or candy coating, melted and poured into chocolate leaf molds

 

Cake.
Preheat the oven to 350 and grease three 8-inch pans with non-stick spray.

In the bowl of your stand mixer fitted with the paddle attachment, beat the sugar, butter and cream cheese for about 5 minutes, scraping the bowl occasionally.  Beat in the eggs, one at a time, then the vanilla.  Scrape down the bowl and beat for another minute.

In another bowl, combine the flour, ginger, salt, baking powder and baking soda.  Stir the espresso powder into the coconut milk to dissolve.  With the mixer on low, add the dry ingredients in three additions, alternating with the coconut milk, starting and ending with the flour.

Divide the batter between the pans.  Bake until done, about 21-25 minutes, then set the pans on a wire rack, covered loosely with a clean kitchen towel, until cooled completely.


Buttercream.
In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute until smooth.  Combine the powdered sugar, meringue powder and salt, and add by spoonfuls to the mixing bowl while mixing on low.  Add the vanilla and molasses, and whip the buttercream on medium high, scraping the bowl occasionally, for about 5 minutes, until very light and fluffy, adding a little milk, if needed, to reach the desired consistency.

Fill and frost the cake layers, sprinkling a little chopped candied ginger in between each layer.  Garnish the cake with the Stroop Wafels, chocolate leaves and more candied ginger.  Dust with espresso before serving.

 

Recipe from Curly Girl Kitchen
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