British Chocolate Ginger with White Chocolate Ganache

This cake is your holiday showstopper! Savor the magic of rich, decadent chocolate blended with warm ginger, layered with bright, tart cranberry jam, and topped with white chocolate ganache. Dress it up for the season by adding sparkling frosted cranberries and fresh rosemary sprigs for holiday elegance that tastes absolutely delicious.

 

 

The Cake 🎥

YOU WILL NEED

GINGER CAKE MIX

WET INGREDIENTS

3 large eggs (about 189g, weighed with shell)
¾ cup mild extra-virgin olive oil (150g)
⅓ cup milk (80g) 
¼ cup mild unsulphured molasses or honey (90g)
1 tablespoon peeled, finely grated ginger


STIR-IN

⅓ cup chopped dark chocolate (2oz, 57g)
½ cup brewed earl grey or black tea (120g)

INSTRUCTIONS
  • Preheat oven to 325°F. Grease two round 8-inch baking pans and line them with parchment paper.
  • Pour hot earl grey tea over the chopped dark chocolate. Stir until well blended. Set aside.
  • Beat eggs at high speed for 3-5 minutes until light and fluffy. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
  • Add the milk, molasses, grated ginger and ginger cake mix, then mix on medium speed for one minute or until just combined.
  • Stir in the hot chocolate and mix until well combined.
  • Divide the batter evenly between the two prepared pans and bake for 25-30 minutes until toothpick inserted in center comes out clean or with a few moist crumbs.
  • Cool in baking pans for 5-10 minutes before unmolding.

The Ganache 

YOU WILL NEED

INGREDIENTS

¾ cup heavy cream (180g)
1½ cups white chocolate baking bar, chopped (9oz, 255g) 
1½ teaspoons vanilla extract
1 cup mascarpone cream (8oz, 226g)

 

INSTRUCTIONS
  • Heat heavy cream over low heat until simmering, but not boiling. Remove from heat and add the chopped white chocolate and vanilla extract, then let stand for 3 minutes. Stir with a small whisk until well combined and smooth. Set aside to cool to room temperature.
  • Add mascarpone cream to cooled ganache and whip on medium-high speed for about 5 minutes, or until light and fluffy.
  • Use half of the whipped ganache to sandwich the cakes together along with a thin layer of cranberry jam (if desired), then top with the remaining ganache. 

 

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Tips & Methods

Baking Tips

  • Preheat your oven to 325ºF.
  • Grease the recommended pan and line it with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • For best results, weigh all ingredients and bring them to room temperature.
  • Don’t open the oven door until the cake has set, unless the recipe instructs you to do so.
  • Your cake is done when it begins to shrink from the sides of the pan, springs back when touched or when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let your cake cool for 5-10 minutes before taking it out of the pan.
  • Cooled plain cakes (without frosting or pastry cream) can be double-wrapped first in cling film, then in aluminum foil and refrigerated for up to a week or frozen for up to 3 months.
    To defrost a frozen cake, simply place the wrapped cake in the refrigerator for 24 hours.
  • Store plain or glazed cakes in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
  • Store frosted cakes and cakes baked with pastry cream in the refrigerator for up to 3 days.

Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • In a separate bowl, beat room temperature eggs at high speed for 3-5 minutes, then add mild extra virgin olive oil in a slow, steady drizzle until thick and creamy.
  • Add remaining wet ingredients and the cake mix to the egg mixture and mix until combined, stopping to scrape down the bowl. Do not overmix.
  • Gently mix stir ins into batter until well combined.
  • Scrape batter into prepared pan(s) and sprinkle with toppings.
  • Bake immediately following the guidelines in the recipe. Cool in baking pan for 5-10 minutes before unmolding.
  • Cool cake completely before frosting.

Butter Cake Method

You can substitute butter for olive oil in our recipes at a 1:1 ratio—no complicated conversions needed!

  • Preheat your oven to 325ºF. Grease the recommended cake pan and line the bottom with parchment paper.
  • Whisk wet ingredients (eggs, milk, dairy products, etc.) together on medium speed until well blended.
  • In a separate bowl, beat softened butter, cake mix, and dry ingredients on low speed until combined and sandy in texture (about 30 seconds).
  • With the mixer still on, slowly add wet ingredients, scraping the bowl down from time to time. Increase speed to medium-high and beat for two minutes. Do not overmix.
  • Fold in stir-ins (nuts, berries, chopped fruit, chocolate chips, etc.) until just blended.
  • Scrape batter into prepared pan(s) and evenly sprinkle with toppings (e.g., sliced almonds).
  • Bake immediately following the guidelines in the recipe.
  • Cool in the pan for about 10 minutes before unmolding.
  • Cool completely before frosting.