This recipe, created by private chef, Robin Goldstein, is a personal favorite! Every year we have a big Christmas party on the 23rd and this gingery dessert is quick to make and disappears even faster!For big groups, use a large 9 x 13 pyrex pan.. Or make two layers with the cream cheese frosting in between. Guaranteed to be very popular with your guests. Serve it with either the Mocha glaze or the cream cheese frosting as you fancy!
Keyword gingerbead, spicy
Prep Time 45minutes
Cook Time 25minutes
Total Time 1hour10minutes
1cupbrewed Teeccino Caramel Nutor Hazelnut or Almond Amaretto
1 1/2tspbaking soda
1 1/2tspbaking powder
1/2cupdark brown sugar
1tbspminced fresh ginger
Mocha Glaze Ingredients
1/2cupbrewed Teeccino Mochacooled
Cream Cheese Forsting Ingredients
16ozcream cheeseat room temperature, 2 x 8oz.
1/2cupunsalted butterat room temperature
3/4tspgrated orange peel
In a small sauce pan, heat the brewed Teeccino and molasses over medium heat until they combine. Remove from heat and stir in baking soda. Let stand one hour to cool.
Pre-heat oven to 350F.
Whisk flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom in a bowl.
Whisk eggs and both sugar together in a separate bowl.
Whisk vegetable oil into egg sugar mixture.
Whisk Teeccino/molasses into oil, egg, sugar mixture.
Whisk liquid mixture into the dry mix.
Stir in fresh ginger.
Butter 3 8 inch cake pans. Divide the batter among the three pans. Bake until a tester comes out clean, about 25 minutes.
Can be served as 3 separate cakes or made into a layer cake with cream cheese frosting.
Top cake with mocha glaze.
Slowly blend powdered sugar into brewed Teeccino. If you want to spread the glaze like a frosting, add more powdered sugar, but if you want to drizzle the glaze on the cake, use less powdered sugar.
Cream Cheese Frosting
Mix cream cheese, butter, and orange peel with electric mixer until fluffy.