Gingerbread Chocolate Layer Cake
Lindt Excellence 70%
45-60 minutes

Impress your family and friends with this towering gingerbread chocolate cake. Rich and delicious and fragrant with festive spices. Recipe by Lucy Parissi.

300g Plain flour

300g Soft dark brown sugar

55g Cocoa powder

1 tbsp Baking powder

1 tsp Bicarbonate of soda

1 tsp Ground cinnamon

1/2 tsp Ground ginger

1/4 tsp Ground cloves

¼ tsp Salt

200g Unsalted butter, cubed

3 Large eggs, lightly beaten

220ml Whole milk

3 tbsp Runny honey

1 tsp Vanilla extract

500g Mascarpone cheese

300g Icing sugar

200g Lindt 70% chocolate, cut into small pieces

50g Cocoa powder

1 tsp Ground cinnamon

2-3 tbsp Hot coffee

1 tbsp Stem ginger syrup or vanilla extract

100g Lindt 70% chocolate, finely chopped

150ml Whipping cream

A little warm milk to thin glaze, if needed

2 tbsp Glucose or golden syrup



The oven to 180C (350F). Spray three 15cm (6in) cake tins with cake release spray and line the bottoms with greaseproof paper.



The flour, sugar, cocoa powder, baking powder, bicarbonate of soda, spices and salt to the bowl of your stand mixer fitted with the paddle attachment. Mix for a minute on low speed to combine.



Add the cubed butter and mix for 2-3 minutes on low speed until the mixture resem-bles fine sand. Then add the eggs and mix for a minute until well incorporated. Use a spatula to scrape the bottom and sides of the bowl to make sure everything is mixed in well.



The milk, honey and vanilla extract together in a measuring jug. Gradually add to the batter, mixing on low speed until combined. Increase the speed until you have a smooth glossy batter, scraping the bottom and sides of the bowl as needed.



The batter between the prepared tins and bake for 23-25 minutes, until the cakes are firm on top and a skewer inserted in the centre comes out clean. 

Cool the cakes in the tins for 10 minutes then turn out to a wire rack to cool.



The chopped chocolate in a bowl and set it over a saucepan of barely simmer water. Allow to melt, stirring occasionally, until completely smooth. Put the mascarpone, icing sugar, cocoa powder, ground cinnamon in the bowl of your stand mixer. whisk on low speed until roughly combined, scraping the bottom and sides of the bowl. Gradually add the melted chocolate and whisk on medium until combined. Pour in the coffee and stem ginger syrup and mix again until the frosting is smooth and forms firm peaks. Transfer to a piping bag.



The bottom cake layer on a 15cm (6in) cake board. Pipe some frosting over the bottom cake layer, level and top with the second layer. Repeat with the remaining layers, pressing down slightly as you do.



A generous amount of frosting over the top of the cake and use a palette knife to smooth so it goes down the sides. Use the palette knife and side scraper to smooth the frosting and then chill in the freezer for 30 minutes.



The glaze: put the cream and glucose in a medium saucepan and bring to the boil over medium-low heat. Put the chopped chocolate in a bowl and the cream over the choco-late. Set aside for a couple of minutes then use a small balloon whisk to slowly stir, starting from the centre outwards, until you have a smooth thin glaze. Add milk to thin the glaze, if needed, and mix in in.



Your cake out of the freezer and place over a wire rack set over a tray. Pour the chocolate glaze over the cake so that it covers the top and drips down the sides. Leave it to set.



The cake to a cake stand. Pipe any remaining frosting over the cake and decorate with festive Lindt chocolate figures.