Gingerbread Latte Cake
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 2hrs 15mins
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- Serves
- 8
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- Calories
- 1297
A gingerbread latte flavoured sponge covered in ginger flavoured buttercream, decorated with handmade chocolate candy melt trees.
recipe updated Dec 26, 2022
Ingredients
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- Unsalted butter
- 450 g
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- Stem ginger
- 6
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- Water
- 5 tablespoons
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- Icing sugar
- 500 g
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- Cream cheese
- 280 g
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- Green candy melts
- 200 g
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- Milk
- 200 ml
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- Lemon juice
- 1 tablespoon
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- All purpose flour
- 350 g
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- Light brown sugar
- 300 g
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- Ground almonds
- 50 g
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- Ground ginger
- 4 teaspoons
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- Ground cinnamon
- 2 teaspoons
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- Ground cloves
- ½ teaspoon
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- Baking powder
- 2 teaspoons
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- Salt
- 1 teaspoon
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- Egg
- 3
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- Dark treacle
- 2 tablespoons
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- Instant coffee
- 3 tablespoons
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- Caster sugar
- 75 g
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- Vanilla extract
- 2 teaspoons
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- Stem ginger syrup
- 2 tablespoons
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- Milk chocolate twigs
- 15
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- Sprinkles
- as needed
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- Silver edible glitter spray
- as needed
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- Unsweetened shredded coconut
- as needed
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- Flaked coconut
- as needed
Tools
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Oven
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Parchment paper
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Kenwood Chef
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Round pan - 20cm (8")
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Small bowl
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Kenwood bowl - kenwood chef
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Medium bowl
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Piping bag
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Baking tray - large
Step preview
- Pre-heat oven - 180°C
- Grease and line 2 clean round pans with parchment paper
- Add milk and lemon juice to a clean small bowl
- Stir until combined then set aside
- Attach K Beater
- Add all purpose flour, light brown sugar, ground almonds, ground ginger, ground cinnamon, ground cloves, baking powder and salt to the Kenwood Bowl
- Mix with splashguard fitted - 30 sec, Speed Min
- Then add unsalted butter to the Kenwood Bowl
- Mix with splashguard fitted - 30 sec, Speed Min
- Then add egg, dark treacle and stem ginger to the Kenwood Bowl
- Transfer milk mixture to Kenwood Bowl
- Mix with splashguard fitted until combined - 1 min, Speed 2
- Divide mixture between 2 round pans
- Bake - 45 min, 180°C
- Remove from oven and let cool
- Add instant coffee, caster sugar and water to a clean small bowl
- Stir until dissolved
- Drizzle the coffee syrup over the cooled cakes
- Clean Kenwood Bowl
- Attach Creaming beater
- Add unsalted butter and ground ginger to the Kenwood Bowl
- Mix with splashguard fitted until creamy - 2 min, Speed 2
- Then add icing sugar to the Kenwood Bowl
- Mix with splashguard fitted - 1 min, Speed 2
- Then add icing sugar to the Kenwood Bowl
- Mix with splashguard fitted - 1 min, Speed 2
- Then add vanilla extract, stem ginger syrup and cream cheese to the Kenwood Bowl
- Mix with splashguard fitted - 1 min, Speed 1
- Transfer buttercream to medium bowl
- Refrigerate until needed
- Line 2 clean baking tray with parchment paper
- Place milk chocolate twigs on the baking tray
- Add green candy melts to a clean piping bag
- Working in a zigzag movement from the top down, pipe the mixture onto the baking trays to form a Christmas tree shape
- Decorate with sprinkles and silver edible glitter spray
- Leave until set
- Use a cake leveler to slice each cake in half evenly, creating four thinner layers
- Use some of the buttercream to sandwich all four layers together in a stack
- Spread a thin layer of buttercream all over the sides and top of the cake to contain the crumbs
- Refrigerate - 30 min
- Remove the chilled cake from the fridge
- Use a remaining buttercream to coat a thick layer overt the cake
- Smooth with a spatula, then finish with a rough pattern and peaks
- Decorate with unsweetened shredded coconut and flaked coconut
- Chill in fridge - 30 min
- Top with the Christmas trees
- Serve