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Chocolate Gingerbread Torte with Orange Mascarpone Whipped Frosting

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  • 1 cup hot coffee
  • 1/2 cup unsweetened cocoa powder + extra for dusting pans
  • 3/4 cup + 2 Tbsp canola oil
  • 1 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 tsp baking soda
  • 1-1/2 tsp ground cinnamon
  • 1/2 tsp cloves
  • 1 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 3 eggs, room temperature
  • 1 tsp vanilla
  • 1/2 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 1/2 of the Orange Mascarpone Whipped Frosting. Add second layer and top with remaining frosting.

    In a large bowl add 2 cups mascarpone cheese, 1 cup whipping cream, 1/4 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.