GINGERBREAD LATTE CAKE

Posted By: Emily
DECEMBER 27, 2016

Serves: 10-12
Total Time: 1 1/2 Hours * Active Time: 1 Hour
Courtesy of: John W.

Ingredients

CAKE MIXTURE

  • 250g Unsalted Butter
    • Room Temperature
  • 225g Dark Muscovado Sugar
  • 120g Golden Syrup
  • 50g Black Treacle
  • 6 Large Eggs
  • 340g Self Raising Flour
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 2 Teaspoons Ground Ginger
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Nutmeg

FROSTING

  • 60g Unsalted Butter
    • Room Temperature
  • 200g Sweetened Condensed Milk
  • 2 Teaspoons Instant Espresso Powder
  • 500g Mascarpone Cream Cheese

Directions

Preheat oven to 340 degrees.
Grease and line the bottoms of three cake pans.

CAKE

  1. Beat the butter and sugar until smooth and fluffy. Take care to beat all the lumps out of the sugar.

  2. Beat in the golden syrup, treacle and eggs until smooth.

  3. Sift in the flour, baking powder, baking soda and spices and fold in to a smooth batter.

  4. Divide the batter between the cake pans evenly and bake for 20-25 minutes.

  5. Allow the cakes to cool in their tins for 5 minutes and then invert onto a wire rack to finish cooling.

FROSTING

  1. Whisk together the butter and condensed milk until fairly fluffy – about 2 minutes.

  2. Add the espresso powder and whisk in.

  3. Whisk in the mascarpone until you have a smooth, fairly thick frosting.

ASSEMBLE

  1. Slice each cake in half so that you have 6 thin slices of cake.

  2. Set one layer of cake to one side for the crumb finish.

  3. Place one cake onto a plate, spread it with frosting and repeat until you have five slices of cake sandwiched together.

  4. Chill for 10 minutes and then spread the remaining icing around the entire cake as neatly as possible.

  5. Crumble the reserved layer of cake into small crumbs and gently press these around all sides of the cake.

  6. Finish with a generous snowfall of icing sugar.