Gingerbread comes in many forms – cookies, houses, dark, light, spicy, sweet …. you get the idea. This cake is light enough to win over gingerbread skeptics but special enough to merit a place on the holiday table. It takes minutes to throw together – no stand mixer or equipment needed and the decoration couldn’t be more simple. I gather up all the odds and ends like cookies, candies and meringues and somehow it looks beautiful every time.
Preheat oven to 350
- In a large bowl combine the melted butter, molasses, honey, brown sugar, eggs and rum.
- In a smaller bowl whisk together the ginger, salt, cinnamon, baking soda and flour.
- Add the flour mixture to the wet ingredients and stir until just combined.
- Pour into a greased loaf pan or 2 small loaf pans and bake for 30-35 minutes at 350 degrees. Allow the cake to come to room temperature before decorating.
- If the chocolate is in bar form or in large pieces, give it a coarse chop. Place the chocolate in a large heat proof bowl.
- Heat the heavy cream until just simmering. As soon as it begins to bubble pour it directly on to the chocolate and let it sit without stirring for 2 minutes.
- Whisk the chocolate and cream mixture for about a minute until the chocolate is completely dissolved and the ganache is starting to thicken.
Assemble the cake:
- Pour the warm ganache over the gingerbread. Allow it to settle for about 5 minutes before decorating.
- Decorate!I like to start with a layer of white so I crush up meringues right over the cake. If you don’t have meringues a sprinkle of powdered sugar or a shaving of white chocolate creates the same snow-y effect. Next add crushed up peppermints or candy canes along with any other holiday candy you have on hand. Other great additions include cookies, herbs, sprinkles or a little more chocolate.