Caramel Spice Cake

Caramel Spice Cake

As sold in stores
  • Preparation 1 h 10 min
  • Cooking 1 h 15 min
  • Cooling 8 h
  • Servings 8
  • Freezes Yes

This festive cake with spices and caramel promises to delight everyone at the holiday table.

Categories

Ingredients

  • Caramelized White Chocolate Cream

    • 16 oz (450 g) white chocolate, chopped (see note)
    • 2 ½ cups (625 ml) 35% cream
  • White Chocolate Whipped Cream (optional)

    • 3 oz (85 g) white chocolate, chopped
    • ½ cup (125 ml) 35% cream
  • Spiced Genoise

    • 1 cup (150 g) unbleached all-purpose flour
    • ½ tsp baking powder
    • 1 tsp ground cinnamon
    • ½ tsp ground ginger
    • ¼ tsp ground nutmeg
    • ½ tsp salt
    • 6 eggs, at room temperature
    • ½ cup (105 g) brown sugar
    • 2 tbsp (30 ml) molasses
    • 1 tsp (5 ml) vanilla
    • 2 tbsp (30 ml) canola oil
  • Toppings

    • 2 tbsp (30 ml) homemade or store-bought salted butter caramel
    • 2 gingerbread or ginger cookies, broken into small pieces (optional)

Preparation

  • Caramelized White Chocolate Cream

  • White Chocolate Whipped Cream

  • Spiced Genoise

  • Assembly

Note from Ricardo

The white chocolate can be replaced with pistoles of caramelized chocolate, also called blond, Dulcey or gold chocolate, which is available in some specialty shops. In this case, omit steps 1 and 2 of the recipe.

Caramelizing white chocolate at this temperature will affect its structure and it will become grainy if left to harden. But it is perfect for use in whipped cream, ganache or panna cotta.

Personal Note