This easy, festive cake is perfect for any winter celebration. Go nuts with the decorations, if you like. You can use candy canes, gumdrops or pretty much any holiday-centric candy that helps conjure up that gingerbread-house mood.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 1 hr 10 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 3/4 cups all-purpose flour (see Cook’s Note)
- 2 tablespoons unsweetened cocoa powder (not Dutch process)
- 1 tablespoon ground ginger
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup molasses
- 1/2 teaspoon baking soda
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 3 large eggs, beaten
- Nonstick cooking spray, for the waffle iron
- 6 peppermint candies, coarsely crushed, for decorating
- One 8-ounce container mascarpone
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon peppermint extract
- 1 cup heavy cream
- 4 peppermint candies
Instructions
- For the cake: Preheat a round waffle iron to medium.
- Whisk together the flour, cocoa, ginger, baking powder, cinnamon, salt, nutmeg and cloves in a large bowl. Whisk together the molasses, baking soda and 1 cup water in a separate large bowl. Add the sugar, oil and eggs to the molasses mixture and whisk until mostly smooth.
- Add the molasses mixture to the flour mixture and whisk until combined. Spray the waffle iron with nonstick cooking spray. Pour 1/2 cup of the batter into the center of the waffle iron, close the lid and cook until the waffle is lightly browned and springs back when you touch it, 2 to 3 minutes. Remove the cake layer from the waffle maker using a fork and set aside on a wire rack to cool completely. Repeat with the remaining batter; you should have about 10 waffled cake layers total. Let cool completely then trim any scraggly edges with a knife.
- For the peppermint frosting: Whisk together the mascarpone, confectioners’ sugar and peppermint extract in a large bowl. Crush the 4 peppermint candies with a heavy pan and combine with the frosting.
- Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Gently fold the whipped cream into the mascarpone mixture. Don’t worry if the whipped cream doesn’t fully incorporate.
- Put a small amount of frosting in the center of a large plate or cake stand. Place a waffle layer over the frosting on the plate, pressing down slightly to anchor it. Use an offset spatula or butter knife to spread about 2 tablespoons frosting over the first cake layer. Place a waffle on top. Repeat the frosting and layering process, using the remaining frosting on the final layer. Sprinkle the 6 crushed peppermint candies around the edge of the top layer.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 657 |
| Total Fat | 40 g |
| Saturated Fat | 13 g |
| Carbohydrates | 72 g |
| Dietary Fiber | 2 g |
| Sugar | 52 g |
| Protein | 7 g |
| Cholesterol | 113 mg |
| Sodium | 384 mg |