Gingerbread Layer Cake
1¾ cups (8¾ ounces) all-purpose flour
¼ cup (¾ ounce) unsweetened cocoa powder
2 tablespoons ground ginger
1½ teaspoons baking powder
1 teaspoon ground cinnamon
¾ teaspoon salt
½ teaspoon ground white pepper
1/8 teaspoon cayenne pepper
1 cup brewed coffee
¾ cup molasses
½ teaspoon baking soda
1½ cups (10½ ounces) sugar
¾ cup vegetable oil
3 large eggs, lightly beaten
2 tablespoons finely grated fresh ginger
5 cups frosting
¼ cup chopped crystallized ginger (optional)
Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two 8-inch round cake pans and line pans with parchment paper. Whisk flour, cocoa, ground ginger, baking powder, cinnamon, salt, pepper, and cayenne together in large bowl. Whisk coffee, molasses, and baking soda in second large bowl until combined. Add sugar, oil, eggs, and fresh ginger to coffee mixture and whisk until smooth.
Whisk coffee mixture into flour mixture until smooth. Pour 1 1/3 cups batter into each prepared pan. Bake until toothpick inserted in center comes out clean, 12 to 14 minutes. Let cakes cool in pans on wire rack for 10 minutes. Remove cakes from pan, discarding parchment, and let cool completely on rack, about 2 hours. Wipe pans clean with paper towels. Let pans cool completely, regrease and reflour pans, and line with fresh parchment. Repeat process with remaining batter.
Line edges of cake platter with 4 strips of parchment to keep platter clean. Place 1 cake layer on platter. Spread ¾ cup frosting evenly over top, right to edge of cake. Repeat with 2 more cake layers, pressing lightly to adhere and spreading ¾ cup frosting evenly over each layer. Top with remaining cake layer and spread remaining frosting evenly over top and sides of cake. Garnish top of cake with crystallized ginger, if using. Refrigerate until frosting is set, about 30 minutes, before serving. (Cake can be refrigerated for up to two days; bring to room temperature before serving.)
Serves 12 to 16
Nutrition information per serving: 590 calories; 201 calories from fat; 23 g fat (3 g saturated; 5 g trans fats); 38 mg cholesterol; 365 mg sodium; 94 g carbohydrate; 1 g fiber; 75 g sugar; 3 g protein.
America's Test Kitchen provided this article to The Associated Press.