Chocolate Gingerbread Torte with Orange Mascarpone Whipped Frosting

Chocolate Gingerbread Torte with Orange Mascarpone Whipped Frosting

This ultimate holiday dessert brings together the rich spice of gingerbread with dark chocolate and fresh citrus. Recipe and photography courtesy of our partners at EatIn EatOut Magazine.

  • Ingredients

    Chocolate Gingerbread Torte

    • 1 cup hot coffee (250 mL)
    • 1/2 cup unsweetened cocoa powder + extra for dusting pans (125 mL)
    • 3/4 cup + 2 Tbsp canola oil (175 mL + 30 mL)
    • 1 cup packed brown sugar (250 mL)
    • 1/4 cup granulated sugar (60 mL)
    • 2 tsp baking soda (10 mL)
    • 1 1/2 tsp ground cinnamon (7 mL)
    • 1/2 tsp cloves (2 mL)
    • 1 tsp ground nutmeg (5 mL)
    • 2 1/2 tsp ground ginger (12 mL)
    • 1/4 tsp salt (1 mL)
    • 3 eggs, room temperature (3)
    • 1 tsp vanilla (5 mL)
    • ½ cup dark molasses (125 mL)
    • 2 cups flour (500 mL)

    Orange Mascarpone Frosting

    • 2 cups mascarpone cheese
    • 1 cup whipping cream
    • 1/4 cup confectioner's sugar
    • 1 Tbsp freshly grated orange zest
    • 1 Tbsp vanilla
  • Directions

    Chocolate Gingerbread Torte

    1. Preheat oven to 350ºF. Grease two 8″ baking pans and dust with cocoa. Set aside.
    2. In a small bowl or measuring cup whisk together hot coffee and cocoa until smooth. Set aside.
    3. In a large bowl or stand mixer, cream oil and sugars until mixture is well combine, about 1 minute.
    4. Add baking soda, cinnamon, cloves, nutmeg, ginger and salt. Mix for 1 minute.
    5. Add eggs, vanilla and molasses. Mix for another minute.
    6. Add flour and mix to combine well. Add coffee mixture and mix until batter is smooth.
    7. Pour batter onto prepared pans. Drop from 4″ height to countertop to expel any air bubbles in batter. Bake 30-40 minutes or until test inserted into the center comes out clean. Do not over-bake. Allow cake to cool for 10 minutes and then shake loose and finish cooling on wire rack.
    8. 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

    1. In a large bowl add 2 cups mascarpone cheese, 1 cup whipping cream, ¼ cup confectioner’s sugar, 1 Tbsp freshly grated orange zest and 1 Tbsp vanilla.
    2. Start on low speed then increase to medium-high.
    3. 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.