Cakes
Gingerbread Sheet Cake With Chocolate Ganache: Almond-Rich, Moist and Soft Right Away
A soft chocolate gingerbread sheet cake with ground almonds and dark chocolate ganache.
NutritionApproximate, per serving
Instructions
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.
Beat the egg whites with the pinch of salt to stiff peaks. Set aside.
In another bowl, beat the softened butter, vanilla and brown sugar until fluffy. Gradually beat in the egg yolks.
In a separate bowl, mix the dry ingredients: flour, baking powder, cocoa, ground almonds and gingerbread spice.
Alternately add the dry mixture and the milk to the butter mixture. Mix into a smooth batter.
Finally, gently fold in the whipped egg whites and the grated chocolate by hand. The batter stays beautifully fluffy.
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.
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.
Pour the ganache over the cake. For the look in the photo, drag a notched scraper across the ganache.
- The recipe fits an 8×10-inch (20×26 cm) pan; double it for a full sheet pan.
- Fold in the whipped egg whites gently and do not open the oven early.
- No gingerbread spice? Mix cinnamon, ginger, cloves, nutmeg and allspice.