Mini Ginger Spice Cakes

For Prepping Your Baking Dish

• (3) Tbsp. of Salted or Unsalted Butter, melted

For The Cake Batter

• (2½) Cups of All-purpose flour
• (6) Cloves, crushed
• (2) Tsp. of Ground Ginger Powder, for a stronger flavour add an extra tsp.
• (¼) Tsp. of Ground Nutmeg Powder
• (¼) Tsp. of Ground Cinnamon Powder
• (¼) Tsp. of Pink Himalayan Salt
• (¼) Tsp. of Baking Soda
• (2) Tsp. of Baking Powder
• (1) Tbsp. of Instant Coffee Powder
• (½) Cup of Brewed Coffee
• (½) Cup of Molasses
• (2) Sticks of Unsalted Butter, approximately 1 cup
• (1) Cup of Dark Brown Sugar
• (2) Egg Yolks, preferably at room temperature
• (3) Whole Eggs, preferably at room temperature

For The Chocolate Ganache

• (¾) Cup of Dark Chocolate Chips, by Ghirardelli
• (¼) Cup of Unsalted Butter

For Garnish

Your choice of sprinkles or Icing Sugar

To Prep The Baking Dish

Preheat your oven to 350°F.

To prep your baking dish (I used a 3-tier mini cake pan; feel free to use any dish type you like), brush on the melted butter throughout. Be thorough and generous while doing so as this allows the cake to easily come out of the pan, once baked. 

To Make The Cake Batter

Combine the all-purpose flour, baking powder, baking soda, instant coffee powder, ground ginger powder, ground cinnamon powder, ground nutmeg powder, cloves and pink Himalayan salt in a mixing bowl (#1). Using a whisk, stir all the ingredients thoroughly. 

Combine the molasses and brewed coffee in a mixing bowl (#2), and stir together. If you aren’t able to brew coffee at home, you have the choice of buying a strong cup of brewed coffee and using that, or you can simply stir in 1 tbsp. of instant coffee into ½ a cup of hot water. Using the instant coffee will result in a bit of a taste change, but will surely do the trick!

Put your unsalted butter into a mixing bowl (#3) and whip using a hand mixer, until the butter reaches a smooth consistency. Add in your brown sugar and whip until the butter and sugar are thoroughly combined. Then, add one egg at a time and whip until each egg is thoroughly blended into the butter and sugar mixture. Follow the same steps, with the egg yolks. The end result should be a smooth batter like consistency.

Add a small amount of the flour mixture from bowl #1 to bowl #3 and whisk together. Now combine a small amount of the molasses and coffee mixture from bowl #2, to the contents in bowl #3 and whisk together. Keep alternating the steps mentioned above until you have fully used (added) the contents from bowl #1 and bowl #2 in bowl #3. The end result should be a thick cake batter.

Lastly, pour the cake batter into your prepped baking dish _(_¾ full, as it will rise) and give it a few hard whacks against a flat surface to even out the batter and to deflate any air bubbles. Allow the mixture to bake for approximately 35-40 minutes. When you’ve reached the 35-minute mark, open your over door and carefully poke a bamboo skewer into the cake and pull out; the bamboo skewer should come out clean. If it doesn’t, continue baking for another couple of minutes until the bamboo skewer comes out clean. Bring out your cake pan and transfer them onto a cooling rack before garnishing and serving. 

To Make The Chocolate Ganache

In a small pan, melt the butter over medium heat. Place your Dark Chocolate Chips in a mixing bowl and pour over the melted butter. Thoroughly stir the Chocolate Chips and melted butter, creating a smooth Chocolate Ganache. Allow the ganache to cool down to room temperature before pouring over the Ginger Spice Cake.

To Plate & Garnish

Once the cakes have fully cooled down, place them on a platter and pour the chocolate ganache over top.  Sprinkle the sprinkles, serve & ENJOY!

Serve with a hot cup of Chai.