The Country Cook: Dark Chocolate Cake with Gingerbread Frosting

Monday, December 14, 2015

Dark Chocolate Cake with Gingerbread Frosting

I have some pretty special memories of making gingerbread houses as a kid. It's a favorite holiday tradition of mine. We usually just grab the boxed kind where all you have to do is whip up the frosting and put it all together and add your favorite candy decorations. I can clearly remember my Mom and Dad getting on a weekend morning, brewing their favorite Folgers® Coffee (cause it had to be Folgers!) and then we'd all sit around the kitchen table in our pajamas with our bedhead hair and start working on our gingerbread house. 
We usually ate more of the candy than we put on the house. Ha! It's not exactly homemade but it sure was fun! And now, I carry on this same tradition with my own family! I seem to lack the gene required to have patience for making and cutting out gingerbread house pieces. So, that makes me appreciate folks who can create art out of food! Our friends at TASTE OF HOME are hosting GINGERBREAD BLVD! And they want our help in voting for our favorite GINGERBREAD HOUSE CREATIONS. Head on over there and vote for your favorite, and if you have a chance, come back here and tell me which one you love!
So, in celebration of all things gingerbread, I thought I would share a crazy-good chocolate cake with gingerbread frosting. Yes, gingerbread frosting! Mercy me, it turned out even better than I was hoping! It is made better by the addition of Folgers. Adding brewed coffee to chocolate cake takes it to a whole new level. This cake tastes like my childhood! You don't necessarily taste the coffee in it but the coffee somehow manages to make the chocolate taste more chocolate-y. Does that make sense? Trust me on this one - it totally works. 
For the cake*:
2 cups all-purpose flour
2 cups sugar
3/4 cup dark chocolate baking cocoa
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 Eggland's Best eggs
1 cup canola oil
1 cup milk
1 cup brewed Folgers, cooled
1 tsp. vanilla extract

For the frosting:
1 cup butter, softened to room temp.
1 (7.5 oz.) jar marshmallow fluff
1 cup powdered sugar
2 tbsp. molasses
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
1/2 tsp. ginger

Preheat oven to 350f degrees. Spray a 9x13 baking dish with nonstick cooking spray. The first thing I do is brew my Folgers so it has time to cool before I need it. It's important to cool the coffee so it doesn't cook the eggs when we combine the two.
I just let it drip straight into the measuring cup, then I pop it into the freezer while I get started on the cake. 
In a large bowl, combine all the dry ingredients (flour, sugar, cocoa, baking soda, baking powder and salt.) Gently whisk to combine. 
In a separate bowl (I'm using my stand mixer), combine all the wet ingredients (eggs, oil, milk, cooled coffee & vanilla extract.)
Then slowly add in dry ingredients to wet ingredients. Add a little at a time, mix, then add a little more until it is all incorporated.  
Once combined, pour cake batter into prepared baking dish.
Bake for about 30-40 minutes until a toothpick comes out clean from the center. The cake should also spring back to the touch and not jiggle in the center. 
Allow cake to cool completely, then start on frosting. In a medium bowl, using an electric mixer or your stand mixer, mix butter until smooth. 
 Then mix in marshmallow fluff. 
 Next, stir in molasses. 
 Finally, mix in powdered sugar and spices.
 Mix until smooth and creamy. 
Spread onto cooled cake. 
*Cook's Notes: And if you aren't in the mood to make a cake from scratch, you can just use a dark chocolate boxed cake mix and instead of the water it calls for, just substitute it with brewed coffee.
This is a sponsored conversation written by me on behalf of TASTE OF HOME. The opinions and text are all mine.

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