Triple Layer Gingerbread Cake with Cream Cheese frosting and Salted Caramel Sauce
Views
403
The geniuses behind Joe & Seph’s popcorn bring you their triple layer gingerbread cake, with a cream cheese frosting and their salted caramel popcorn to top it all off. Nom.
Serves 12 Total Time 2hrs 10mins
Ingredients
For the gingerbread cake
- 600g plain flour
- 1 tsp salt
- 2 tbsp baking powder
- 2 tsp bicarbonate of soda
- 4 tsp ground ginger
- 350ml treacle
- 350ml golden syrup
- 350g butter, diced
- 350ml milk
- 6x ginger pieces, chopped
For the frosting
- 225g cream cheese, softened
- 230g butter, softened
- 400g icing sugar
- 2 tsp vanilla bean paste
For assembling
- Joe & Seph’s salted caramel popcorn
Instructions
For the gingerbread cake
- Preheat the oven to 180ºC/160ºC Fan/Gas mark 4.
- Grease 3 x 20cm round cake tins and line with greaseproof paper.
- In a large bowl, combine flour, salt, bicarbonate of soda and ginger and make a well in the middle.
- Pour the treacle, golden syrup and butter in a pan.
- Warm gently until the butter has melted and the mixture is smooth and combined.
- Stir in the milk and stem ginger.
- Pour the mixture into the well of the dry ingredients and mix well into a smooth batter.
- Pour the batter into the prepared tins and bake for about 40 mins until risen and firm to the touch.
- Leave the cakes to cool in their tins and then transfer to a wire rack to cool completely.
For the frosting
- Beat softened cream cheese and butter together until fluffy and lump free.
- Slowly beat in the powdered sugar until smooth.
- Stir in the vanilla paste.
- Tightly cover and refrigerate for 10 mins.
To assemble
- Place one layer of cake onto your stand.
- Dollop a quarter of your frosting on top of the layer and spread evenly.
- Repeat with the other two layers.
- Spread the remaining frosting on the top and side of the cake, then refrigerate for one hour.
- Remove cake from the fridge and drizzle Joe & Seph’s salted caramel sauce over the top, allowing it to drip down the side.
- Top with Joe & Seph’s salted caramel popcorn and serve – happy New Year!
