Chocolate and gingerbread cake. The best alternative to traditional baked goods

Chocolate and gingerbread cake is a real hit of the upcoming holidays. It combines the distinct aroma of chocolate with a spicy note of spices, and the whole thing rests on a delicate, slightly sour cherry jelly. Thanks to this, the dessert is sweet, aromatic and full of fruity freshness. This gel addition makes the cake not heavy and… each bite tastes like a winter combination of brownie and gingerbread in one. This is a great alternative to traditional baked goods.

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Ingredients:

• 220 g of wheat flour,
• 140 g of butter,
• 150 ml buttermilk,
• 140 g of brown sugar,
• 2 eggs,
• 90 g of milk chocolate,
• 2 tablespoons of gingerbread spice (with ginger, cinnamon, cardamom),
• a pinch of grated nutmeg,
• a teaspoon of baking powder,
• half a teaspoon of baking soda,
• half a teaspoon of salt,
• half a teaspoon of grated lemon peel,
• butter to grease the form.

Jelly beans:

• 140-150 g fresh pitted cherries,
• 30 ml amaretto liqueur,
• 30 g sugar,
• 2 teaspoons of gelatin,
• 3 tablespoons of cold water.

How to do it:

1. First, make the jelly. Prepare a cake tin with a diameter larger than the star (over 22 cm in diameter). Line with foil. Soak the gelatin in water and leave to swell. Meanwhile, mix the cherries and sugar with a blender until smooth. Finally, pour in the liqueur and stir. If the cherries have larger pieces and you don’t want them in a jelly, you can puree the whole thing through a sieve.

2. Heat the gelatin in the microwave or by steaming until it dissolves. It should not boil or be hot. Add a few tablespoons of cherries to the gelatin, then pour everything into the purée and mix until combined. Pour everything into the cake tin and put it in the fridge for a few hours.

3. Now make the dough. In a bowl, mix flour, baking powder, baking soda, salt and spices until thoroughly combined.

4. In the bowl of a stand mixer fitted with the paddle attachment, combine the brown sugar and butter. Beat until light and fluffy, about 3 minutes. Add the eggs one by one. Finally, add the lemon zest and mix until combined.

5. Now add flour with additives and buttermilk alternately. Mix until combined. There may be small lumps of flour, but leave them, you won’t feel them after baking.

6. Now grate the chocolate and add it to the mixture. Mix everything briefly.

7. Pour the dough into the star mold (or another Christmas cake) with a diameter of about 21-22 cm, greased with butter. Bake for about 50 minutes at 175°C.

Source: Terazgotuje.pl