Chocolate Gingerbread Toffee Cake with Ginger Whipped Cream

This cake literally stands above the rest—exactly what you need for a special-occasion dessert. With notes of ginger coming though in both the frosting and cake, it is absolutely delicious and worth the extra steps involved.

Chocolate Gingerbread Toffee Cake with Ginger Whipped Cream

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TOTAL TIME: Prep: 45 min. + chilling Bake: 30 min. + cooling
YIELD: 16 servings.


  • 2 cups heavy whipping cream
  • 5 slices fresh gingerroot (1/8 inch thick)

  • CAKE:
  • 1-1/2 cups dark chocolate chips
  • 1/2 cup butter, softened
  • 1-1/2 cups packed brown sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2-3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 cup sour cream
  • 1 cup hot water
  • 1/2 cup molasses

  • 1 package (10 ounces) dark chocolate chips
  • 1/4 teaspoon salt
  • 1 can (14 ounces) sweetened condensed milk
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy whipping cream
  • 6 tablespoons confectioners' sugar
  • 1 cup brickle toffee bits


  • 1. In a small heavy saucepan, heat cream and ginger until bubbles form around sides of pan. Remove from the heat; let cool slightly. Cover and refrigerate for 8 hours or overnight.
  • 2. Meanwhile, in a microwave, melt chocolate; stir until smooth. Set aside. In a large bowl, cream butter and brown sugar until blended. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and the vanilla. Combine the flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg; add to the creamed mixture alternately with sour cream, beating well after each addition.
  • 3. In a small bowl, combine the hot water and molasses; beat into batter. Transfer to 3 greased and floured 8-in. round baking pans.
  • 4. Bake at 350آ° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • 5. Meanwhile, for ganache, place chocolate and salt in a double boiler or metal bowl over simmering water; cook and stir until melted, 2-3 minutes. Stir in condensed milk until smooth. Remove from the heat; stir in butter and vanilla until butter is melted.
  • 6. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 45 minutes. Add cream; beat chocolate mixture until smooth, 2-3 minutes.
  • 7. Strain ginger-cream mixture into a large bowl, discarding ginger slices. Beat until cream begins to thicken. Add confectioners' sugar; beat until stiff peaks form.
  • 8. To assemble, place 1 cake layer on a serving plate; spread with half the ganache. Sprinkle with half of the toffee bits. Repeat layers once. Top with remaining cake layer; spread ginger whipped cream over top and sides of cake. Refrigerate for at least 2 hours. Store leftovers in the refrigerator.

Nutrition Facts

1 slice: 765 calories, 42g fat (25g saturated fat), 107mg cholesterol, 409mg sodium, 96g carbohydrate (76g sugars, 3g fiber), 9g protein.