I’m sad to say that after 2 years and 24 cakes, this is my final Cake of the Month. In January I’m starting fresh with the first chapter of Sweet of the Month! You can look forward to new inspiring recipes for squares, pies, loaves, cookies and maybe even another cake. The possibilities for decadent desserts are endless! Not receiving my weekly emails yet? Just subscribe here…
When I look back at all the cakes I created, and consumed, I do have a few favourites. The one I love best is also the easiest – One-Pan Double Chocolate Cake is simple and delicious every time. A close second for chocolate cake awesomeness is Dark Chocolate-Orange Cake with Salted Caramel Drizzle, a totally yummy combination. My third choice is Spiced Pumpkin Cake with Molasses Cream and Ginger Snaps because not only is the cake simple, moist and perfect, the combination with molasses cream cheese frosting and crumbled ginger snap cookie on top was brilliant… if I do say so myself!
When I started thinking about what to create for December, this last cake had to offer holiday flavour in a new and unique way. OMG greatest idea ever – bring together my love for chocolate with a traditional holiday gingerbread!
I’ve tried a ton of frosting (literally) over the last 24 months, but the light fresh combination of whipped cream, mascarpone cheese and freshly grated orange is perfect with these rich cake layers. It may be one of my all-time best yet! I hope you guys love this cake as much as I did, it’s truly yummy!
Many thanks to our 2014 sponsor, Manitoba Canola Growers. Their encouragement and enthusiasm is contagious! So glad to have you back for 2015 as the sponsor of Sweet of the Month. Did you know canola oil was created in Canada? This healthy oil is low in saturated fat, high in monounsaturated and omega-3 fatty acids. Looking for canola oil recipes? Visit www.CanolaEatWell.com
If you make this recipe, be sure to snap a photo and hashtag it #EIEOmag. I’d love to see what you cook!
- 1 cup hot coffee
- ½ cup unsweetened cocoa powder + extra for dusting pans
- ¾ cup + 2 Tbsp canola oil
- 1 cup packed brown sugar
- ¼ cup granulated sugar
- 2 tsp baking soda
- 1-1/2 tsp ground cinnamon
- ½ tsp cloves
- 1 tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp salt
- 3 eggs, room temperature
- 1 tsp vanilla
- ½ cup dark molasses
- 2 cups flour
- Preheat oven to 350ºF. Grease two 8" baking pans and dust with cocoa. Set aside.
- In a small bowl or measuring cup whisk together hot coffee and cocoa until smooth. Set aside.
- In a large bowl or stand mixer, cream oil and sugars until mixture is well combine, about 1 minute.
- Add baking soda, cinnamon, cloves, nutmeg, ginger and salt. Mix for 1 minute.
- Add eggs, vanilla and molasses. Mix for another minute.
- Add flour and mix to combine well. Add coffee mixture and mix until batter is smooth.
- Pour batter onto prepared pans. Drop from 4" height to countertop to expel any air bubbles in batter. Bake 30 minutes or until tester inserted into the centre comes out clean. Do not over-bake. Allow cake to cool for 10 minutes and then shake loose and finish cooling on wire rack.
- To assemble, place one layer on serving platter. Frost with ½ of the Orange Mascarpone Whipped Frosting. Add second layer and top with remaining frosting.
ORANGE MASCARPONE WHIPPED FROSTING
In a large bowl add 2 cups mascarpone cheese, 1 cup whipping cream, ¼ cup confectioner's sugar, freshly grated orange zest of 1 orange and 1 Tbsp vanilla. Start on low speed then increase to medium-high. Whip until stiff peaks form about 2 minutes. NOTE: If you want a bit more frosting and prefer a lighter texture, increase the cream to 1-1/2 cups.