Name: Maple Ginger Cake with Ganache Drip
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: one 8-inch cake
Ingredients: 2 sticks (16 tablespoons) unsalted butter, at room temperature, plus more for the pans; 3 cups all-purpose flour, plus more for dusting; 2 teaspoons baking powder; 2 teaspoons ground ginger; 1 teaspoon fine salt; 1 cup buttermilk; 1/2 cup maple syrup; 2 teaspoons vanilla extract; 1 1/2 cups granulated sugar; 1 tablespoon grated ginger; 4 large eggs, at room temperature; 4 sticks (2 cups) unsalted butter, at room temperature; 4 cups confectioners' sugar; 1/4 cup maple syrup; 1 cup Morello cherry jam; 1 recipe Chocolate Ganache Drip, recipe follows; Dark and white chocolate shards; Chocolate malted milk balls; Edible glitter; 3 cups dark chocolate chips; 1 cup heavy cream

Directions

Special equipment:

three 8-inch round cake pans

Preheat the oven to 350 degrees F. Butter and lightly flour three 8-inch round cake pans.
Whisk together the flour, baking powder, ground ginger and salt in medium bowl.
Mix together the buttermilk, maple syrup and vanilla in a small bowl.
Beat the butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 4 minutes. Add the grated ginger and then the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Gradually add the dry and wet ingredients, alternating, starting and ending with the dry ingredients. Mix until just combined, being careful not to over mix.
Divide the batter evenly among the prepared pans. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
Let the cakes cool in the pans for 10 to 15 minutes, and then remove to a wire rack to finish cooling.
For the maple buttercream: Beat the butter and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment until combined. Add the maple syrup and beat until smooth.
To assemble: Place one cake onto a serving plate or cake stand and fill the center with 1/2 cup of the cherry jam. Add the buttercream to a pastry bag or re-sealable bag with the corner snipped off and pipe it around outside of the jam to seal the jam in the center of the cake. Top with another cake and the remaining 1/2 cup cherry jam and pipe to seal. Top with the last cake. Crumb coat and frost the cake with the remaining frosting. Refrigerate until the frosting is set, about 20 minutes.
Put the ganache into a squeeze bottle and drip it down the edge of the cake. Squeeze a small amount on top of the cake and spread to cover (or leave the top uncovered). Stick chocolate shards into the top of the cake and scatter chocolate malt balls about the top. Sprinkle with edible glitter.

Chocolate Ganache Drip:

Place the chips into a heat resistant bowl (glass or metal).
Warm the heavy whipping cream in a saucepan over medium-high heat until it just starts to boil. I always look for small bubbles forming around the edge and a soft boil starting in the middle. When you see that it's just starting to boil, pour it into your bowl of chips and let sit for 1 minute. Then whisk it together until it's uniform in consistency and there are no bits of chips left on your whisk. Cool the ganache at room temperature for about 30 minutes (or until the ganache itself is room temperature).