Gingerbread Waffle Cake with Peppermint Frosting
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 657
- Total Fat
- 40
- Saturated Fat
- 13
- Carbohydrates
- 72
- Dietary Fiber
- 2
- Sugar
- 52
- Protein
- 7
- Cholesterol
- 113
- Sodium
- 384
- Total: 1 hr 10 min
- Active: 1 hr 10 min
Ingredients
Cake:
1 3/4 cups all-purpose flour (see Cook's Note)
2 tablespoons unsweetened cocoa powder (not Dutch process)
1 tablespoon ground ginger
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/2 cup molasses
1/2 teaspoon baking soda
1 1/2 cups granulated sugar
3/4 cup vegetable oil
3 large eggs, beaten
Nonstick cooking spray, for the waffle iron
6 peppermint candies, coarsely crushed, for decorating
Peppermint Frosting:
One 8-ounce container mascarpone
1/4 cup confectioners' sugar
1/2 teaspoon peppermint extract
1 cup heavy cream
4 peppermint candies
Directions
Special equipment:
a round waffle iron- For the cake: Preheat a round waffle iron to medium.
- Whisk together the flour, cocoa, ginger, baking powder, cinnamon, salt, nutmeg and cloves in a large bowl. Whisk together the molasses, baking soda and 1 cup water in a separate large bowl. Add the sugar, oil and eggs to the molasses mixture and whisk until mostly smooth.
- Add the molasses mixture to the flour mixture and whisk until combined. Spray the waffle iron with nonstick cooking spray. Pour 1/2 cup of the batter into the center of the waffle iron, close the lid and cook until the waffle is lightly browned and springs back when you touch it, 2 to 3 minutes. Remove the cake layer from the waffle maker using a fork and set aside on a wire rack to cool completely. Repeat with the remaining batter; you should have about 10 waffled cake layers total. Let cool completely then trim any scraggly edges with a knife.
- For the peppermint frosting: Whisk together the mascarpone, confectioners' sugar and peppermint extract in a large bowl. Crush the 4 peppermint candies with a heavy pan and combine with the frosting.
- Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Gently fold the whipped cream into the mascarpone mixture. Don't worry if the whipped cream doesn't fully incorporate.
- Put a small amount of frosting in the center of a large plate or cake stand. Place a waffle layer over the frosting on the plate, pressing down slightly to anchor it. Use an offset spatula or butter knife to spread about 2 tablespoons frosting over the first cake layer. Place a waffle on top. Repeat the frosting and layering process, using the remaining frosting on the final layer. Sprinkle the 6 crushed peppermint candies around the edge of the top layer.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)