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Recipe for Ginger Pumpkin Chocolate Cake 2009-11-27 10:54:50

Gingerbread Layer Cake With Pumpkin-Spiced Whipped Cream and Chocolate Ganache Drizzle

Gingerbread Layer Cake With Pumpkin-Spiced Whipped Cream and Chocolate Ganache Drizzle

Modified from David Lebovitz, Tasting Table, and Martha Stewart


  1. For the cake:
    4 ounces fresh ginger
    1 cup mild molasses
    1 cup sugar
    1 cup vegetable oil, preferably peanut
    2 1/2 cups flour
    1 teaspoon ground cinnamon
    1/2 teaspoon ground cloves
    1/2 teaspoon ground black pepper
    1 cup water
    2 teaspoons baking soda
    2 eggs, at room temperature
    For the filling:
    1 1/2 cups chilled heavy cream
    1 teaspoon pumpkin pie spice
    1 tablespoon spiced Rum, optional
    3 tablespoons sugar
    1 teaspoon vanilla
    For the drizzle:
    12 ounces Nestle semisweet chocolate morsels
    2 cups whipping cream
    1/2 teaspoon light corn syrup


  1. Make the cake: Position the oven rack in the center of the oven. Preheat the oven to 350°F. Line a 9 by 3-inch round cake pan or a 9 1/2 inch springform pan with a circle of parchment paper.
  2. Peel, slice, and chop the ginger very fine with a knife (or use a grater).
  3. Mix together the molasses, sugar, and oil. In another bowl, sift together the flour, cinnamon, cloves and black pepper.
  4. Bring the water to the boil in a saucepan, stir in the baking soda, and then mix the hot water into the molasses mixture. Stir in the ginger.
  5. Gradually whisk the dry ingredients into the batter. Add the eggs, and continue mixing until everything is thoroughly combined.
  6. Pour the batter into the prepared cake pan and bake for about 1 hour, until the top of the cake springs back lightly when pressed or a toothpick inserted into the center comes out clean. If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking.
  7. Cool the cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Remove the cake from the pan and peel off the parchment paper.
  8. While cake cools, make the filling: In a large cold bowl, combine the cream, pumpkin pie spice, Rum, sugar and vanilla. Beat until the cream forms soft peaks.
  9. Make the drizzle: Place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.
  10. Stir in corn syrup. Transfer frosting to a large metal bowl.
  11. Let cool for an hour.
  12. To assemble the cake: Slice the cake in half evenly with a serrated knife. Place the cake on a serving platter.
  13. Drizzle a thin layer of chocolate over the cake and spread to smooth. The chocolate should seep into the cake.
  14. Scoop 1 heaping cup of whipped cream onto the bottom cake layer. Spread, covering the cake with a thick layer of cream, leaving a 1/2 inch border around the edges.
  15. Top with the other cake layer and the remaining whipped cream.
  16. Liberally drizzle the chocolate ganache over the top and sides of the cake. Serve immediately.

Serves 10-12.

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