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Gingerbread Cake with Eggnog Frosting

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins

Ingredients
  

  • FOR THE CAKE BATTER
  • 6 tablespoons 84 ml neutral oil (sunflower or grapeseed)
  • 1 large egg
  • 2/3 cup 135 grams granulated natural cane sugar
  • 1/4 cup 84 grams molasses
  • 1 1/2 cups 190 grams whole wheat pastry flour
  • 2 tablespoons 14 grams cocoa powder
  • 2 teaspoons 10 grams baking powder
  • 1/2 teaspoon 2 grams sea salt
  • 1 teaspoon 4 grams ground cinnamon
  • Scant teaspoon 3 grams ground cloves
  • 1 1/2 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
  • teaspoon freshly grated nutmeg
  • Pinch of salt
  • ¼ teaspoon vanilla extract
  • 2 tablespoons eggnog or heavy cream
  • 1 cup confectioners’ sugar

Instructions
 

  • 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.