Grown Up Gingerbread Cake With Orange Mascarpone Cream Recipes

Steps:

• Preheat oven to 350°; spray a 9-inch square metal baking pan with nonstick baking spray with flour.
• In a large bowl, whisk together the flour, brown sugar, ginger, baking soda, cinnamon, cardamom, and salt.
• Add eggs, molasses, butter and oil to flour mixture and whisk until blended and smooth.
• Whisk in boiling water until just blended (batter will be thin).
• Spread batter evenly in prepared pan.
• Bake for 55-60 minutes or until a pick comes out with a few moist crumbs attached.
• Let cool completely in pan on a wire rack.
• Serve at room temperature with a dollop of Orange Mascarpone Cream.
• Orange Mascarpone Cream-in a large bowl, using an electric mixer on medium speed, beat powdered sugar, mascarpone, cream, orange zest and orange juice until soft peaks form.

Steps:

• Preheat oven to 350 degrees. Butter three 8-inch round cake pans and line with parchment. Butter parchment and dust with flour, tapping out excess.
• Combine boiling water and baking soda in a medium bowl. Sift flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and 3/4 teaspoon salt into a large bowl.
• Beat butter with a mixer on high speed until pale and fluffy. Add brown sugar and beat until fluffy. Beat in molasses, grated ginger, baking soda mixture, and flour mixture. Beat in eggs.
• Divide batter evenly among pans. Bake until a toothpick inserted into center of each comes out with moist crumbs attached, 30 to 35 minutes. Let cakes cool in pans set on wire racks for 15 minutes. Turn out cakes onto racks and let cool completely.
• Trim top of each cake using a serrated knife to create a level surface. Transfer 1 cake to a platter. Spread 1 1/4 cups frosting over the top. Top with another cake. Spread 1 1/4 cups frosting over the top. Top with remaining cake. Spread a generous 1/2 cup frosting in a thin layer over top and sides of cake to create a crumb coat. Refrigerate until firm, about 30 minutes. Spread remaining frosting over top and sides of cake using a mini offset spatula to make small swoops on top. Refrigerate for 30 minutes.