GINGERBREAD CAKE WITH PUMPKIN MOUSSE & BOURBON WHIPPED CREAM
2 C FLOUR
3 t GROUND GINGER
2 t GROUND CINNAMON
1 ½ t BAKIN G SODA
½ t GROUND CLOVES
½ t SALT
1 1/4 C VEGETABLE OIL
1 C MOLASSES (you can use light or dark. I used dark in my recipe)
1C BROWN SUGAR, packed
2 EGGS
3 t ORANGE ZEST
1 C BOILING WATER
Preheat oven to 350. Spray a 9x13” baking pan with non-stick cooking spray. Whisk the first 6 ingredients in a medium bowl to blend. In a separate bowl, whisk oil, molasses and brown sugar. Add the eggs and orange zest and whisk to combine. Gradually whisk the dry ingredients into the molasses mixture and then the boiling water. Pour the batter in the pan and bake for 25-30 minutes or until a tester inserted into the cake comes out clean.
PUMPKIN MOUSSE
14 OZ CAN SWEETENED CONDENSED MILK
15 OZ CAN PUMPKIN PUREE
1 t PUMPKIN PIE SPICE
¼ t KOSHER SALT
2 C HEAVY CREAM
In a medium sized saucepan, heat condensed milk over medium heat. Cook, stirring constantly with a rubber spatula, until slightly darker in color, 10–12 minutes. Stir in pumpkin puree, pumpkin pie spice and salt; continue to cook, stirring often, until mixture bubbles up like polenta, about 2-4 minutes more. Strain mixture through a fine-mesh sieve into a large bowl, pressing on solids with a rubber spatula. Set aside to cool.
Place the heavy cream in a separate bowl and beat with an electric mixer until stiff peaks form. Mix a few spoonfuls of whipped cream into pumpkin mixture to lighten, then fold remaining cream into pumpkin mixture. Refrigerate overnight.
BOURBON WHIPPED CREAM
1 C HEAVY WHIPPING CREAM
3 T POWDERED SUGAR
1 t VANILLA EXTRACT
2 T BOURBON
TOFFEE BITS, garnish
Place the cream in a large bowl. Beat with an electric mixer and gradually add the powdered sugar and vanilla. Once the cream has come to stiff peaks, add in the bourbon until incorporated.
Cool cake completely and then cut into rounds and top with pumpkin mousse then bourbon whipped cream. Garnish with toffee bits.
3 t GROUND GINGER
2 t GROUND CINNAMON
1 ½ t BAKIN G SODA
½ t GROUND CLOVES
½ t SALT
1 1/4 C VEGETABLE OIL
1 C MOLASSES (you can use light or dark. I used dark in my recipe)
1C BROWN SUGAR, packed
2 EGGS
3 t ORANGE ZEST
1 C BOILING WATER
Preheat oven to 350. Spray a 9x13” baking pan with non-stick cooking spray. Whisk the first 6 ingredients in a medium bowl to blend. In a separate bowl, whisk oil, molasses and brown sugar. Add the eggs and orange zest and whisk to combine. Gradually whisk the dry ingredients into the molasses mixture and then the boiling water. Pour the batter in the pan and bake for 25-30 minutes or until a tester inserted into the cake comes out clean.
PUMPKIN MOUSSE
14 OZ CAN SWEETENED CONDENSED MILK
15 OZ CAN PUMPKIN PUREE
1 t PUMPKIN PIE SPICE
¼ t KOSHER SALT
2 C HEAVY CREAM
In a medium sized saucepan, heat condensed milk over medium heat. Cook, stirring constantly with a rubber spatula, until slightly darker in color, 10–12 minutes. Stir in pumpkin puree, pumpkin pie spice and salt; continue to cook, stirring often, until mixture bubbles up like polenta, about 2-4 minutes more. Strain mixture through a fine-mesh sieve into a large bowl, pressing on solids with a rubber spatula. Set aside to cool.
Place the heavy cream in a separate bowl and beat with an electric mixer until stiff peaks form. Mix a few spoonfuls of whipped cream into pumpkin mixture to lighten, then fold remaining cream into pumpkin mixture. Refrigerate overnight.
BOURBON WHIPPED CREAM
1 C HEAVY WHIPPING CREAM
3 T POWDERED SUGAR
1 t VANILLA EXTRACT
2 T BOURBON
TOFFEE BITS, garnish
Place the cream in a large bowl. Beat with an electric mixer and gradually add the powdered sugar and vanilla. Once the cream has come to stiff peaks, add in the bourbon until incorporated.
Cool cake completely and then cut into rounds and top with pumpkin mousse then bourbon whipped cream. Garnish with toffee bits.
