Gingerbread Espresso Cake with White Chocolate Ganache
This Gingerbread Espresso Cake is the definition of cosy indulgence โ a dark, spiced sponge laced with espresso for depth, layered with smooth white chocolate ganache and finished with rustic ganache. The warmth of ginger, cinnamon and molasses balances perfectly against the creamy sweetness of white chocolate. Itโs rich but not heavy, festive but elegant โ ideal for Christmas gatherings or any time you fancy a slice of something sophisticated and spiced.
This cake will make your kitchen smell like a coffee shop at Christmas โ all spice, warmth and buttery sweetness. The espresso adds a subtle bitterness that keeps the cake from being too sweet, while the ganache brings a luscious, creamy contrast. Youโll love it!
Why Youโll Love This Recipe
- The perfect balance of warm spice and rich espresso.
- White chocolate ganache thatโs creamy, not cloying.
- Stays moist for days โ even better the next day.
- Looks stunning with a white chocolate drip or simple rustic finish.
Ingredients Breakdown
- Plain flour โ keeps the crumb tender and light.
- Bicarbonate of soda and baking powder โ give lift and help counteract the acidity of molasses and coffee.
- Ground ginger, cinnamon, nutmeg, and allspice โ the signature flavours of gingerbread, each adding a different warmth.
- Espresso โ enhances both the gingerbread and the chocolate notes while adding richness. Use cooled, not hot, so it doesnโt melt the other ingredients.
- Unsalted butter โ provides structure and a buttery base for the cake.
- Light brown sugar and molasses (or black treacle) โ create a deep, caramel-like sweetness.
- Eggs โ add moisture and help bind everything together.
- Whole milk โ keeps the cake tender and soft.
- White chocolate and double cream โ make a silky, pourable ganache thatโs perfect for filling and frosting.
- Icing sugar โ for stabilising the ganache when whipped for filling or frosting.
How to Make This Recipe
Step 1 โ Make the white chocolate ganache first
Chop the white chocolate finely and place it in a heatproof bowl. Warm the cream until just steaming, then pour it over the chocolate. Let it sit for a minute, then stir until smooth and glossy. Set aside to cool to room temperature, then chill slightly until it thickens to a spreadable consistency.
Step 2 โ Prepare your dry ingredients
In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, salt and all the spices. This ensures everything is evenly distributed before the wet ingredients go in.
Step 3 โ Mix the wet ingredients
In a stand mixer (or if using a hand mixer use a separate bowl) beat together the butter, light brown sugar and molasses until light and fluffy. Add the eggs one at a time, mixing until fully incorporated. Pour in the cooled espresso and mix again until smooth.
Step 4 โ Combine wet and dry
Add the dry ingredients to the wet in two additions, alternating with milk. Stir gently just until combined to keep the batter soft and fluffy.
Step 5 โ Bake
Divide the batter evenly between three greased and lined 6-inch tins. Bake until the tops spring back when gently pressed and a skewer inserted in the centre comes out with just a few moist crumbs. Leave to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
Step 6 โ Make the whipped white chocolate ganache
Once your ganache has cooled and thickened, whip it gently with icing sugar until light and fluffy. It should hold its shape but still spread easily.
Step 7 โ Assemble the cake
Place the first layer on a cake board and spread a layer of whipped ganache on top. Repeat with the second and third layers. Cover the entire cake in a thin crumb coat, chill, then apply a final thick layer of ganache. For a striking finish, warm a little extra ganache to a pourable consistency and drizzle around the edges for a white chocolate drip.
Tips for Success
- Use freshly brewed espresso for the best depth of flavour โ instant coffee wonโt give the same richness.
- Chill your ganache before whipping โ if itโs too warm, it wonโt hold its shape.
- Level each cake layer before stacking for an even finish.
- For extra flair, pipe some ganache to the top, and add some gingerbread cookies as decoration.
FAQ
Can I make this without espresso?
Yes! Swap the espresso for hot water or strong brewed decaf coffee if you prefer a milder flavour.
Whatโs the best way to get the ganache texture right?
Let it cool completely before whipping. If itโs too soft, chill it for 15โ20 minutes; if itโs too firm, let it sit at room temperature briefly.
Can I freeze this cake?
Yes โ wrap the cooled, unfrosted cake layers well and freeze for up to 2 months. Defrost fully before assembling.
Psstโฆsee those links? Theyโre Amazon affiliate links! If you click them and purchase something, I may get a tiny commission (enough for a cuppa, maybe? โ๏ธ) at no cost to you. I only recommend products I genuinely love, so youโre in good hands!
Gingerbread Espresso Cake with White Chocolate Ganache
Equipment
- 6 Inch Round Cake Tin x 3 if possible, but you can make it work with just 1
- Greaseproof Paper
- Spatula
- Saucepan
- Heatproof bowl
Ingredients
For the cake:
- 275 grams plain flour 2 1/4 cups
- 1 teaspoon baking powder 1 tsp
- 1/2 teaspoon bicarbonate of soda baking soda (1/2 tsp)
- 1/2 teaspoon salt 1/2 tsp
- 2 teaspoons ground ginger 2 tsp
- 1 teaspoon ground cinnamon 1 tsp
- 1/4 teaspoon ground nutmeg 1/4 tsp
- 1/4 teaspoon allspice 1/4 tsp
- 200 grams light brown sugar 1 cup
- 150 grams unsalted butter softened 2/3 cup
- 2 tablespoons molasses or black treacle 2 tbsp
- 3 large eggs 3 large
- 120 ml strong espresso cooled (1/2 cup)
- 120 ml whole milk 1/2 cup
For the white chocolate ganache:
- 400 grams white chocolate finely chopped 14 oz
- 200 millilitres double cream 3/4 cup + 1 tbsp
- 100 grams icing sugar for whipping stage 3/4 cup
Instructions
- Chop the white chocolate finely and place it in a heatproof bowl. Warm the cream until just steaming, then pour it over the chocolate. Let it sit for a minute, then stir until smooth and glossy. Set aside to cool to room temperature, then chill slightly until it thickens to a spreadable consistency.
- In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, salt and all the spices. This ensures everything is evenly distributed before the wet ingredients go in.
- In a stand mixer or separate bowl, beat together the butter, light brown sugar and molasses until light and fluffy. Add the eggs one at a time, mixing until fully incorporated. Pour in the cooled espresso and mix again until smooth.
- Add the dry ingredients to the wet in two additions, alternating with milk. Stir gently just until combined to keep the batter soft and fluffy.
- Divide the batter evenly between three greased and lined 6-inch tins. If you just have one tin, add one third of the mixture into the tin and bake, then repeat a second and third time. This will obviously take longer.
- Bake until the tops spring back when gently pressed and a skewer inserted in the centre comes out with just a few moist crumbs. Leave to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
- Once your ganache has cooled and thickened, whip it gently with icing sugar until light and fluffy. It should hold its shape but still spread easily.
- Place the first layer on a cake board and spread a layer of whipped ganache on top. Repeat with the second and third layers. Cover the entire cake in a thin crumb coat, chill, then apply a final thick layer of ganache. Using a palette knife, make patterns in the ganache.
