GINGERBREAD LATTE CAKE

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Well, this recipe is a winner—probably a 9.5. It’s also a massive pain in the butt if you mess is up like a million times like I did. Fortunately, I’m here for you and will tell you the secrets. This recipe came from thecakeblog.com, and here are my changes:

 GINGERBREAD LATTE CAKE
a recipe by Tessa Huff

 3 cups all purpose flour Don’t use cake flour
2 teaspoons ground ginger I used a heaping 5 tsp. and FullCircle Organic brand is the best
2 teaspoon cinnamon
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup unsalted butter, softened
1 cup brown sugar, packed
2 large eggs
1 cup molasses
1 tablespoon freshly grated ginger I left this out, but did add 1/2 tsp. cloves, 1 tsp. cocoa, and a few grinds of black pepper
1 1/4 cups milk

 http://thecakeblog.com/2013/12/recipe-gingerbread-latte-cake.html#at_pco=smlrebh-1.0&at_si=57f12d92dda26fda&at_ab=per-2&at_pos=2&at_tot=4
Sift dry ingredients together. Cream butter, sugar, and then add the eggs and molasses. Alternate adding in the flour and milk, beginning and ending with flour. Then bake at 350 for 20-25 minutes. I used 3 8-inch round cake pans.

 So, I had to make this cake twice because the first time I used 6-inch cake pans like the recipe said, and they didn’t bake properly. I also tried her espresso buttercream recipe, but screwed it up by adding hot coffee. IDIOT. So, then I tried to make a cream cheese and butter frosting with coffee, and ruined it again because it was still too hot. IDIOT.
I cut the cakes into 6 layers, and then used the ruined cream cheese and butter coffee frosting because it was so runny. It ended up being awesome though, because it soaked into the layers. Here is what I would do next time.

 Coffee Frosting for in between the layers
1 cube butter
1 brick cream cheese
1-2 cups of powdered sugar
1/2 cup coffee

 Then, on the outside, I did the following:

 1 brick cream cheese
dash salt
2/3 cup sugar
1/2 tsp. vanilla
a few ounces of espresso (I didn’t measure, my dad made it and I just put it in to taste)
1 1/34 cup unwhipped cream, which you add to the above mixed ingredients and whip until it’s thick

 ASSEMBLY
Layer of cake, ruined, runny coffee frosting, crushed Heath bar, Skor bar, toffee bits, cake, repeat. Frost with the espresso mousse, and put caramel sauce on top.





























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