Ginger Squash Cake With White Chocolate Frosting Recipe Epicuriouscom

Steps:

• Heat the oven to 180C/160C fan/gas 4. Melt 1 tbsp butter in a small pan, then stir in ½ tbsp flour to create a wet paste. Brush it over the inside of a 9-inch bundt tin. Put the remaining butter, sugar, treacle and golden syrup in a pan set over a medium heat and stir until everything has melted together. Leave to cool a little.
• Pour the mixture into a large bowl and whisk in the eggs and milk. Fold in the stem ginger, remaining flour, salt, ground ginger, cinnamon and bicarb. Tip into the prepared tin and bake for 40-45 mins, or until firm to the touch. Leave to cool for 10 mins in the tin, then turn out onto a wire rack to cool completely.
• To make the icing, whisk the milk, ginger syrup and icing sugar together. Melt the chocolate in a heatproof bowl in the microwave in 1-min bursts. Leave to cool a little, then whisk into the milk mixture. Spoon the icing over the cake, then decorate with the crystallised ginger pieces.

Steps:

• TO MAKE THE CAKE: Place 1 oven rack in the top third of the oven and the second in the bottom third. Preheat the oven to 350°F. Line three 9-inch cake pans with parchment paper rounds, grease with butter or cooking spray, dust the pans with flour, and knock out the excess.
• Using an electric mixer fitted with the paddle attachment, cream the 1 cup butter and 1 1/2 cups granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Use a rubber spatula to scrape down the sides of the bowl. In a bowl, stir together the flour, baking powder, and salt. Stir the vanilla into the 1 cup whipping cream. Add the flour mixture and cream in alternating batches, beginning and ending with flour. After each addition, mix on low speed just to combine the ingredients. Stir in the 1 1/2 cups nuts.
• In a separate bowl, using an electric mixer fitted with the whisk attachment, whip the 5 egg whites on high speed until stiff, but not dry, peaks form. Gently fold the egg whites into the batter.
• Spoon the batter evenly into the prepared cake pans. Set 2 layers on 1 rack and the third on the other. Stagger the cake layers on the oven racks so that no layer is directly over another. Bake until the cake is firm to the touch, and a toothpick inserted into the middle comes out clean, 25 to 30 minutes. Monitor the layers carefully for doneness; each may be done at a different time. Cool the layers in their pans about 10 minutes; unmold onto wire racks to cool completely.
• TO MAKE THE FILLING: Melt the 2 cups white chocolate chips in a metal bowl set over a saucepan with 2 inches of lightly simmering water. Stir constantly until the chocolate is melted completely. Or melt the chocolate in a glass bowl in the microwave at 50 percent power-30 seconds at first, then in 15-second increments, stirring the chocolate between each heating until melted. Let the chocolate cool for about 15 minutes.
• Using an electric mixer fitted with the paddle attachment, cream the 2 cups butter on medium-high speed, about 1 minute. Add the powdered sugar and 1/4 cup whipping cream and beat on medium-high speed for about 2 minutes. Beat in the cooled white chocolate until it is completely incorporated.
• TO MAKE THE MERINGUE FROSTING: Set a large, perfectly clean metal bowl over a pot filled with 2 inches of lightly simmering water. Pour in the 10 egg whites and the 3 cups granulated sugar. Heat the egg whites and sugar, whisking constantly, until the sugar melts and there are no visible grains in the meringue. (Rub a little bit of meringue between your fingers to make sure all sugar grains have melted.) Remove the meringue from the heat and beat it in a mixer fitted with a whisk attachment on high speed until the meringue is stiff and shiny, about 5 minutes. Fold in the 1 cup cooled melted chocolate.
• TO ASSEMBLE THE CAKE: Place 1 cake layer on a serving plate and spread the top with half of the filling. Repeat with a second layer. Stack the final cake layer on top of the first 2 and generously cover the top and sides with meringue frosting. Sprinkle with chopped macadamia nuts.
• You can make and assemble the cake layers and filling up to 1 day in advance. Wrap and refrigerate. Make the icing within a few hours of serving.
• For a spectacular presentation, use a kitchen torch to toast the meringue frosting until it is a light golden brown. Hold it 2 to 3 inches away from the meringue and move the flame slowly around the frosted cake until it is golden all over. I love the way it makes the cake look like a giant meringue.
• White chocolate is made with just cocoa butter, the fat component of the cacao bean, plus milk solids, sugar, and, depending on the brand, other flavorings and ingredients. But some manufacturers replace all or most of the cocoa butter with vegetable oils-even partially hydrogenated vegetable oils. For best results, I recommend Sunspire white chocolate chips, Bernard Callebaut white chocolate drops, or Guittard white chocolate wafers.

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift first 6 ingredients into medium bowl; set aside. Using electric mixer, beat butter and brown sugar in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in molasses. Beat in flour mixture alternately with stout in 3 additions each (mixture may look curdled). Beat just until smooth. Divide batter between prepared pans; smooth tops.
• Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 10 minutes. Turn cakes out onto racks; cool completely. (Can be made 1 day ahead. Wrap in plastic; let stand at room temperature.)
• For frosting:
• Using electric mixer, beat cream and powdered sugar in large bowl until peaks form. Fold in minced crystallized ginger. Place 1 cake layer on platter. Spread 2 cups frosting over top. Top with second cake layer. Spread remaining frosting over top and sides of cake. Arrange orange slices, ginger slices and cranberries on top. (Can be made 2 hours ahead. Chill. Let stand at room temperature 20 minutes before serving.)