I reworked my gingerbread recipe, published inThe Last Course, and wound up with this delicious ginger-stout layer cake. I don’t like too muchfrosting, so I’m happy with generously icing between the layers and then finishing the top, leaving the sides au naturel. If you feel as I do, a single recipe of the buttermilk“ermine”frosting will do the trick; if you like more, increase the recipe by half.
This recipe was excerpted from 'Delectable' by Claudia Fleming. Buy the full book onAmazon.
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What you’ll need
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Vanilla Bean Paste
$27 At Amazon
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Cinnamon
$9 At Burlap and Barrel
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Ground Ginger
$9 At Burlap and Barrel
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8-Inch Cake Pan
$14 $0.01 At Amazon
Ingredients
Makes one 8-inch 3-layer cake
For the cake
For the Buttermilk “Ermine” Frosting
Step 1
To start the cake, preheat the oven to 350°F. Combine the stout and molasses in a large, deep saucepan that has plenty of room for the mixture to bubble up. Bring to a boil over medium-high heat. Pull the pan off the heat and whisk in the fresh ginger and then the baking soda. Set aside to cool.
Step 2
Prepare three 8-inch cake pans by greasing each pan, lining the bottoms with parchment paper, then greasing and lightly flouring the paper. In the bowl of a stand mixer, use the whisk attachment to whip the eggs with the white and brown sugars on medium-high speed until they are combined. Drizzle in the oil, whisking to incorporate. In a separate bowl, whisk the flour with the baking powder, ground ginger, cinnamon, cloves, cardamom, and salt. Remove the bowl from the stand and stir the (cooled) stout mixture into the eggs and sugar. Stir the egg/stout mixture into the dry ingredients, a third at a time. Divide the batter evenly among the three pans.
Step 3
Bake the cakes until they are springy, the edges begin to pull from the pan, and a cake tester inserted in the middle comes out clean, 25 to 30 minutes. Remove the cakes from the oven and allow them to cool in the pans on a wire rack.
Step 4
To make the Buttermilk “Ermine” Frosting, put the flour in a small saucepan, gradually whisk in the buttermilk, and cook over medium heat, whisking constantly, until the buttermilk thickens to the consistency of pudding, 5 to 10 minutes. Stir in the vanilla and salt. Transfer the buttermilk base to a bowl, place plastic wrap directly on the surface (to prevent a skin from forming), and set aside to cool.
Step 5
Combine the butter with the sugar in the bowl of a stand mixer. Using the paddle attachment on medium speed, cream the butter with the sugar. Add the lemon zest, switch to the whisk attachment, and whip in the buttermilk base a little at a time, scraping down the bowl from time to time. Use immediately or store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature and re-whip before using.
Step 6
完成蛋糕,用锯齿刀the top of each cake. Place the first layer on a cake stand or cardboard round and spread the surface with frosting. Place a second layer of cake on top of the first and spread it with frosting; top with the remaining layer. Fill an offset spatula and mound frosting on top of the cake, then spread it in an even layer. Leave the sides bare. Slice and serve.
