Gingerbread Cake


226 gr (2 sticks) unsalted butter, room temperature

420 gr all-purpose flour

25 gr Cocoa Powder

111 gr boiling water

67 gr canola oil

18 gr baking soda

12 gr baking powder

6 gr ground ginger

3 gr ground cinnamon

2 gr ground cloves

1/4 whole nutmeg, grated

1 gr salt

213 gr packed light-brown sugar

430 gr unsulfured molasses

1 gr fresh ginger, peeled and grated

3 large eggs, room temperature, whisked together


Preheat oven to 325 degrees. Spray three 8-inch round cake pans and line with parchment. Spray parchment.

Combine boiling water, oil and baking soda in a medium bowl. Sift flour, cocoa, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt into a large bowl.

Beat butter with a mixer on high speed until pale and fluffy. Add brown sugar and beat until fluffy. Beat in molasses, grated ginger, baking soda mixture, and flour mixture. Beat in eggs.

Divide batter evenly among pans. Bake until a toothpick inserted into center of each comes out with moist crumbs attached, 30 to 35 minutes. Let cakes cool in pans set on wire racks for 15 minutes. Turn out cakes onto racks and let cool completely. Wrap and freeze.

Guanaja Praline Mousse


600 gr Guanaja feves

312 gr praline paste

71 gr unsalted butter, room temp

398 gr heavy cream

1 gr kosher salt


Combine chocolate, praline paste, and butter in a medium bowl. Bring ¾ cup of the cream to a boil in small saucepan; pour over chocolate mix. Let stand for 1 minute then stir until melted and smooth. Beat remaining chilled cream until soft peaks form and fold whipped cream into chocolate mixture.

Guanaja Ganache


452 gr Guanaja Feves

454 gr heavy cream

Pinch kosher salt.


Melt feves over a double boiler until barely smooth.

Heat the cream over medium heat until small bubbles for and it begins to simmer. Remove from heat and stir in salt.

Pour 1/3 of the cream into the melted chocolate and stir until elastic and smooth. Add another 1/3 of cream and mix until all smooth. Add last bit of cream and stir until all combined.

Chocolate Ginger Crunch


225 gr Guanaja chocolate

58 gr praline paste

Pinch of kosher salt

105 gr feuilletine

Chopped candied ginger

Valrhona chocolate pearls

Vanilla sea salt


Combine chocolate and praline paste in a medium metal bowl. Set bowl over a saucepan of simmering water and stir until chocolate is melted and mixture is smooth. Remove from heat and stir in salt and feuilletine. Spread into a thin layer on a silpat lined baking sheet. Sprinkle w/ pearls, ginger and salt.

Ginger Syrup


198 gr sugar

222 gr water

2 gr fresh ginger


Combine in a pot on stove and bring to a boil to dissolve sugar. Remove from heat and let ginger steep for 15 minutes. Strain and store until ready to assemble.

Praline Paste


200 gr granulated sugar 28 gr water 226 gr blanched almonds (113 grams)


Place the nuts on a sheet of lightly greased parchment paper or a silpat. Then add the water to the sugar in a small saucepan and heat it over high heat, swirling until the mixture turns to caramel. Dark amber is usually the degree most pastry makers cook to, though you can go darker for a stronger flavor. Pour the caramel over the nuts and allow the mixture to cool completely. Then break the praline into pieces and grind them as finely as you can in a food processor until a paste forms.

Gingerbread Cake Assembly


Valrhona Dark Chocolate Pearls




Chocolate Crunch

Ginger Syrup

Candied Ginger


Wrap a acetate collar around 1st layer of cake turned right-side up. Moisten sponge w/ simple syrup and pipe mousse in a layer as thick as the cake, sprinkle w/ pearls. Repeat process for 2nd layer and then top w/ last layer of cake turned bottom facing up. Moisten top layer w/ syrup and pipe gradient sized kisses on ½ of cake. Decorate w/ shards of Crunch and Candied Ginger.

Amber Erisman Test Kitchen Assistant Surfas Culinary District, Orange County (714) 453-COOK x740 (714)640-8888 - fax