Craving for something warm and spicy when this time of the year rolls around? How about a flavourful gingerbread cake slathered with cream cheese icing, topped with a drizzle of coffee syrup! It might sound like a mishmash of flavours, but trust us, it works perfectly. Rich cream cheese pairs beautifully with the spices of the gingerbread cake (like Gingerbread Cheesecake
) — and the coffee syrup gives a final touch of flavour. Check out also: Basque Burnt Cheesecake Recipe
if you're feeling a little experimental! This gingerbread cake recipe makes a hefty four-layered cake though, and your Kenwood Titanium Chef XL
will come in handy as you beat these ingredients together. If you want to go the extra mile, we included a little extra portion to create adorable green Christmas trees as toppers for the cake, but you don't have to do it if you're short on time! OPTIONAL: Directions for tree decorations 200g white chocolate with a few drops of green food dye, melted 15 milk chocolate twigs - you can use Pocky sticks or any sort of chocolate-coated thin biscuits Assorted sprinkles (optional) 1 x silver edible glitter spray (optional) Coconut flakes and desiccated coconut
- Melt white baking chocolate in the microwave for 30 seconds. Stir and repeat the process, placing a few drops of green food dye until fully melted.
- Put the finished icing into a piping bag
- Place different lengths of chocolate twigs on baking trays, lined with baking parchment, and space out allowing enough space for the piping.
- Cut a small hole in the end of the piping bag, and working in a zigzag movement f