Gingerbread Cake with Eggnog Frosting

Prep time:
Cook time:
Total time:
Serves: makes one 8-inch square cake

Ingredients

  • 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

Instructions

  1. Preheat oven to 350ºF (180ºC). Coat an 8-inch square cake pan with butter.
  2. Add the oil, egg, sugar and molasses to a deep bowl; whisk until well-blended.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. Spread frosting over cooled cake. Cut into squares to serve.