Directions: |
Directions:After making the Chocolate Gingerbread Cake, start your frosting. Cut the butter into 1 tablespoon pieces and let soften. Place the chocolates in a medium heatproof bowl. Bring the heavy cream, granulated sugar, ginger, and cinnamon to a boil in a medium saucepan over medium-high heat, stirring to dissolve the sugar. Pour the mixture over the chocolate and stir with a whisk until smooth. (This is ganache). Pour the ganache onto a baking sheet with sides, and refrigerate until slightly chilled but not firm, about 20 minutes. Place the butter in the bowl of a stand electric mixer fitted with a paddle. Mix on low for 1 minute, then beat on medium for 2 minutes. Stop and scrape down the sides of the bowl and the paddle. Beat on medium-high for 1 minute, until very soft. Scrape down again. Add the chilled ganache, and beat on medium for 30 seconds. Scrape down again, then beat on medium speed for 30 seconds more until thoroughly combined. Remove the cake layers from the refrigerator. Use an icing spatula to evenly spread 1 cup of buttercream over the top and to the edges of one of the inverted cake layers. Place the second layer, baked side up, on the icing and gently press into place. Spread the remaining buttercream smoothly onto the top and sides of the cake. Refrigerate the cake for 2 hours before slicing and serving. Heat the blade of a serrated knife under hot running water and wipe dry before cutting into each slice. Keep the slices at room temperature for 15 to 20 minutes before serving. |
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