Categories: Desserts
Ingredients
- Gingerbread Cake
- 1/2 cup white sugar
- 1/2 cup butter, room temperature
- 1 egg
- 2 1/2 cups all-purpose flour
- 1 cup molasses
- 1 1/2 teaspoons baking soda
- 1 tablespoon cinnamon
- 1 tablespoon nutmeg
- 1 tablespoon ginger
- 1/2 teaspoon salt
- 1 cup hot water
- Cinnamon Ginger Buttercream
- 2 sticks unsalted butter, room temperature
- 4 cups powdered sugar
- 2 tablespoons cinnamon
- 1 tablespoon vanilla extract
- 2 teaspoons ginger
- 2 teaspoons nutmeg
- 2 tablespoons heavy cream
- Hazelnut Crunch Topping
- 1 cup chopped hazelnuts
- 1/2 cup brown sugar
- 1/4 cup flour
- 4 tablespoons butter
Directions
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Preheat oven to 350 degrees and grease a 9×13 brownie pan. Cream together butter and sugar with electric mixer. Add in egg and molasses. In a separate bowl, combine flour, spices, and salt. Slowly add to creamed butter and sugar until combined. Add water and beat for 30 seconds or until combined. Pour into pan and bake 30-45 minutes or until toothpick inserted comes out clean and cake springs away from edges of pan. Once cooled, cut into small chopped squares.
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Cinnamon Ginger Buttercream
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In the bowl of an electric mixer, cream butter until thick and fluffy. Add in powdered sugar 1 cup at a time. Mix well for 2 minutes. Add spices and heavy cream. Beat for 2 minutes or until fluffy. If too thick, add in more heavy cream (or milk).
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Hazelnut Crunch Topping
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In a saucepan on medium heat, combine all ingredients and stir until toasted and combined. Spread out on a cookie sheet until cooled. Crumble to topping!
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Build trifles by layering gingerbread cake, cinnamon ginger buttercream (I used a fluted piping tip) and hazelnut crunch topping! You can also garnish with a gingerbread cookie! Enjoy!