Gingerbread Cake with Eggnog Frosting
- FOR THE CAKE BATTER
- 6 tablespoons (84 ml) neutral oil (sunflower or grapeseed)
- 1 large egg
- ⅔ cup (135 grams) granulated natural cane sugar
- ¼ cup (84 grams) molasses
- 1½ cups (190 grams) whole wheat pastry flour
- 2 tablespoons (14 grams) cocoa powder
- 2 teaspoons (10 grams) baking powder
- ½ teaspoon (2 grams) sea salt
- 1 teaspoon (4 grams) ground cinnamon
- Scant teaspoon (3 grams) ground cloves
- 1½ teaspoons (4 grams) ground ginger
- OR 1 ½ tablespoons lebkuchengewürz in place of cinnamon, cloves and ginger
- FOR THE EGGNOG BUTTERCREAM FROSTING
- ¼ cup(56 grams) mascarpone, softened
- 8 tablespoons butter (112 grams), softened
- ⅛ teaspoon freshly grated nutmeg
- Pinch of salt
- ¼ teaspoon vanilla extract
- 2 tablespoons eggnog or heavy cream
- 1 cup confectioners’ sugar
- Preheat oven to 350ºF (180ºC). Coat an 8-inch square cake pan with butter.
- Add the oil, egg, sugar and molasses to a deep bowl; whisk until well-blended.
- Add the flour,cocoa, baking powder, salt and spices to the bowl. Pour in 1 cup (240 ml) hot water (not boiling). Whisk until smooth and well-blended (batter will be very thin).
- Pour the batter into the prepared pan. Bake until sides pull away from pan and a metal skewer inserted in the center comes out clean (a few dry crumbs are okay), 30 to 35 minutes. Let cake cool in pan on a wire rack.
- Once cake is cooled, add softened mascarpone and butter to a medium bowl. Using a hand mixer, beat on high until light and fluffy, 2–3 minutes.
- Add nutmeg, salt, vanilla, eggnog and confectioners’ sugar to bowl. Starting on slow, and slowly increasing speed to medium-high, beat frosting until light and fluffy, 3–5 minutes.
- Spread frosting over cooled cake. Cut into squares to serve.