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🍰 Gingerbread Heart Cake

959 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 175 degrees Celsius with top and bottom heat.
  2. 2. Line the bottom of three springform pans with baking paper.
  3. 3. Roughly chop 550 grams of chocolate and place it in a bowl.
  4. 4. Bring 600 grams of cream to a boil in a saucepan.
  5. 5. Pour the hot cream over the chocolate.
  6. 6. Stir the mixture until the chocolate has completely melted.
  7. 7. Let the ganache cool down while stirring occasionally.
  8. 8. Place the ganache in the refrigerator until needed.
  9. 9. Mix 300 grams of flour, 80 grams of cocoa powder, and 2 teaspoons of baking powder in a bowl.
  10. 10. Beat 230 grams of soft butter with a hand mixer and whisk attachment for about 3 minutes until fluffy.
  11. 11. Add 200 grams of sugar, 1 packet of vanilla sugar, and a pinch of salt to the butter and mix well.
  12. 12. Stir 3 eggs into the butter-sugar mixture one by one.
  13. 13. Add the flour mixture and 240 milliliters of milk alternately and gradually to the batter.
  14. 14. Continue stirring until a smooth batter is formed.
  15. 15. Divide the batter evenly among the prepared springform pans.
  16. 16. Bake the cakes in the oven for about 20 to 25 minutes.
  17. 17. Let the cakes cool down slightly after baking.
  18. 18. Carefully remove the cakes from the pans.
  19. 19. Let the cake layers cool completely on a wire rack.
  20. 20. Level the cake layers slightly if they have domed during baking.
  21. 21. Roughly chop 650 grams of chocolate for the frosting.
  22. 22. Mix 60 grams of cocoa powder and the chopped chocolate with 120 milliliters of hot water in a bowl.
  23. 23. Stir the mixture until a smooth paste forms.
  24. 24. Beat 340 grams of soft butter with a hand mixer and whisk attachment for about 3 minutes until fluffy.
  25. 25. Add 100 grams of powdered sugar and a pinch of salt to the butter and mix well.
  26. 26. Add the chocolate paste to the butter cream and stir it in.
  27. 27. Whip the cold ganache filling with a hand mixer and whisk attachment.
  28. 28. Continue whipping the ganache until it becomes a fluffy cream.
  29. 29. Place one cake layer as the bottom layer on a cake plate.
  30. 30. Spread one-third of the ganache filling over the cake layer.
  31. 31. Place the second cake layer on top.
  32. 32. Spread half of the remaining ganache filling on this layer.
  33. 33. Place the final cake layer on top.
  34. 34. Cover the entire cake with the remaining ganache filling.
  35. 35. Place the cake in the refrigerator for about 30 minutes.
  36. 36. Then cover the cake with the frosting.
  37. 37. Draw patterns into the frosting as desired.
  38. 38. Place the cake back in the refrigerator for another 20 minutes.
  39. 39. Decorate the cake with gingerbread hearts.
  40. 40. Serve the cake and enjoy!

Nutrition per serving