Gingerbread Sheet Cake With Chocolate Ganache: Almond-Rich, Moist and Soft Right Away

This gingerbread sheet cake is the soft, moist kind that is not dry as sawdust: a chocolate gingerbread cake with ground almonds and a glossy dark chocolate ganache.

It works for a quick Sunday snack or last-minute Christmas guests. There is no long wait for the gingerbread to soften and no rolling out of dough: you mix, pour and bake. The whipped egg whites keep it fluffy and the ground almonds keep it moist.

At a Glance

• Prep time: 20 min
• Baking time: 25 min
• Servings: 9 large pieces (8×10-inch / 20×26 cm pan)
• Difficulty: Easy
• Calories: about 400 kcal per piece
• Trick: Whipped egg whites for fluffiness, ground almonds for moisture

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C) (conventional, top and bottom heat). Line an 8×10-inch (20×26 cm) pan with parchment paper.
2. Beat the egg whites with the pinch of salt to stiff peaks. Set aside.
3. In another bowl, beat the softened butter, vanilla and brown sugar until fluffy. Gradually beat in the egg yolks.
4. In a separate bowl, mix the dry ingredients: flour, baking powder, cocoa, ground almonds and gingerbread spice.
5. Alternately add the dry mixture and the milk to the butter mixture. Mix into a smooth batter.
6. Finally, gently fold in the whipped egg whites and the grated chocolate by hand. The batter stays beautifully fluffy.
7. Pour the batter into the pan, smooth the top and bake for about 25 minutes. Test with a toothpick; it must come out dry. Let the cake cool.
8. Make the ganache: heat the cream (do not let it boil), remove it from the heat and add the broken chocolate. Stir until it melts into a smooth cream.
9. Pour the ganache over the cake. For the look in the photo, drag a notched scraper across the ganache.

Video Recipe

Tips for Perfect Gingerbread Sheet Cake

• Watch the pan size. This recipe is sized for a smaller pan (about half a standard sheet pan). To bake it in a full-size sheet pan for a crowd, double all the ingredients.
• Gingerbread spice. Gingerbread spice is a mix of cinnamon, ginger, cloves, nutmeg and allspice. If you cannot find it, mix your own from those spices or use pumpkin pie spice.
• Extra festive. For a boozy, extra Christmas version, brush the warm cake with a thin layer of currant jam mixed with a little rum before adding the ganache.

Easy Variations

• Without almonds. Replace the ground almonds with ground walnuts. The cake will be darker and more intense.
• Fruity. Add a handful of dried cranberries, soaked beforehand in warm water, to the batter.

Frequently Asked Questions (FAQ)

• Why did my gingerbread cake sink in the middle? Most likely the oven door was opened too early or the cake was underbaked. Whipped egg whites are sensitive to temperature changes.
• Can I use all-purpose flour? Yes, the recipe is written for all-purpose flour. A coarser flour gives a slightly denser cake.
• How should I store gingerbread sheet cake, and can I freeze it? Keep it covered at room temperature for 2 to 3 days. The unglazed cake can be wrapped and frozen; add the ganache after thawing.
• Can I make it ahead for Christmas? Yes. Bake it a day ahead and add the ganache on the day of serving, or glaze it and cover it once the ganache has set.

Cut into 9 generous squares and serve with coffee or hot tea. Enjoy!

The recipe is based on a version by Sandra’s Baking Ideas, adapted by the We Cook With Love team.

Enjoy! Try more recipes from our kitchen.