Chocolate Gingerbread Cake

I made this cake for a Christmas Eve get together. It was delicious. I found it from the book I'm Dreaming of a Chocolate Christmas by Marcel Desaulniers. If you want to spice up a chocolate cake, this is a great one. Happy Baking!!!

"Every bite of this agreeable cake sings like a Christmas carol. The flavor of gingerbread, although not exclusive to Christmas, is certainly synonymous with that merry time of the year. Can't you just hear 'All I want for Christmas is Chocolate Gingerbread Cake' as the chocolate and ginger aromas waft through your kitchen?"

CHOCOLATE GINGERBREAD CAKE

6 tablespoons (3/4 stick) unsalted butter, cut into 1 tablespoon pieces and softened, plus 2
tablespoons, melted
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
Pinch of ground cloves
3/4 cup warm water (100 to 110 F)
1 1/2 cups tightly packed light brown sugar
2 large eggs
1 large eff yolk
2 ounces unsweetened baking chocolate, melted
3/4 cup sour cream

CHOCOLATE GINGER BUTTERCREAM
6 ounces semisweet baking chocolate, coarsely chopped
2 ounces unsweetened baking chocolate, coarsely chopped
1 cup heavy cream
1/4 cup granulated sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
8 ounces (2 sticks) unsalted butter, cut into 1 tablespoon pieces and softened

GARNISH
8 to 10 pieces crystallized ginger

MAKE THE CHOCOLATE GINGERBREAD CAKE
Preheat the oven to 325 F. Liberally coat two 9x1 1/2 inch round cake pans with some melted 2 tablespoon butter. Line the bottom of the pans with parchment paper with more melted butter.

In a sifter, combine the flour, baking soda and salt. Sift onto a large piece of parchment or wax paper.

Place the ginger, cinnamon, and cloves, in a small bowl. Pour the warm water over the spices and whisk to incorporate.

Place the remaining butter and the brown sugar in the bowl of a stand electric mixer fitted with a paddle. Mix on low for 1 minute, then on medium for 1 minute more. Stop and scrape down the sides of the bowl and the paddle. Beat on medium-high for 1 minute, then scrape down again. Add the eggs and egg yolk, one at a time, beating on medium for 30 seconds after each addition and scraping down once all the eggs have been incorporated. Add the melted chocolate, and beat on medium for 15 seconds until thoroughly incorporated. Turn the mixer on low and gradually add the dry ingredients; mix until incorporated, about 30 seconds. Scrape down again. Add the sour cream and mix on low for 15 seconds. Gradually add the spiced water and mix on low for 15 seconds, then beat on medium for 15 seconds until incorporated. Remove the bowl from the mixer, and use a rubber spatula to finish mixing the batter until thoroughly combined.

Immediately divide the batter into the prepared pans, spreading evenly with a rubber spatula. Bake on the center rack of the oven until a toothpick inserted into the center of each layer comes out clean, about 30 minutes. Remove from the oven, and cool in the pans at room temperature for 10 minutes. Cover 2 cake circles (the plastic wrap prevents the somewhat sticky cake layers from adhering to the circle). Carefully peel the paper away from the bottom of each layers. Refrigerate the cake layers, uncovered, for at least 1 hour before assembling.

MAKE THE CHOCOLATE GINGER BUTTERCREAM
Place the chocolates in a medium heatproof bowl. Bring the heavy cream, granulated sugar, ginger, and cinnamon to a boil in a medium saucepan over medium high heat, stirring to dissolve the sugar. Pour the mixture over the chocolate and stir with a whisk until smooth (voila - this is ganache). Pour the ganache onto a baking sheet with sides, and refrigerate until slightly chilled but not firm, about 20 minutes.

Place the butter in the bowl of a stand electric mixer fitted with a paddle. Mix on low for 1 minute, then beat on medium for 2 minutes. Stop and scrape down the sides of the bowl and the paddle. Beat on medium-high for 1 minute, until very soft. Scrape down again. Add the chilled ganache, and beat on medium for 30 seconds more until thoroughly combined. Transfer 1/2 cup of the buttercream to a pastry bag fitted with a large star tip.

ASSEMBLE THE CAKE AND SERVE
Remove the cake layers from the refrigerator. Use an icing spatula to evenly spread 1 cup of the buttercream over the top and to the edges of one of the inverted cake layers. Place the seconds layer, baked top up, on the icing and gently press into place. Spread the remaining buttercream smoothly onto the top and sides of the stars (about 3/4 inch high and 1 1/2 inches wide) along the outside edge of the top of the cake. If desired, place a piece of crystallized ginger on each star. Refrigerate the cake for 2 hours before slicing and serving.

Heat the blade of a serrated knife under hot running water and wipe dry before cutting each slice. Keep the slices at room temperature for about 15 ti 20 minutes before serving.

THE CHEF'S TOUCH
The Chocolate Gingerbread Cake needs no further adornment, but in the holiday spirit you could place miniature gingerbread cookies adjacent to each buttercream star.

After assembly, you may keep the Chocolate Gingerbread Cake in the refrigerator for 3 to 4 days. To prevent the cake from absorbing refrigerator odors, store it in a tightly sealed plastic container.