Chocolate Spiced Gingerbread House Cake Recipe

Introduction

This Chocolate Spiced Gingerbread House Cake combines rich dark chocolate with warm spices for a festive treat that’s perfect for holiday celebrations. Layered with a treacle buttercream and decorated with spiced cookies, it’s a show-stopping dessert that tastes as good as it looks.

Ingredients

• 325g unsalted butter, softened, plus extra for the tin
• 300g dark chocolate chips or chopped dark chocolate
• 175g light muscovado sugar
• 175g dark muscovado sugar
• 2 tsp vanilla bean paste
• 6 eggs
• 200g 10% fat Greek-style yogurt
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• ¼ tsp ground cloves
• 1 tsp baking powder
• 275g self-raising flour
• 45g cocoa powder
• 500g unsalted butter (for buttercream)
• 1kg icing sugar
• 2 tsp ground ginger (for buttercream)
• 2 tsp ground cinnamon (for buttercream)
• 30g treacle
• 18-20 sponge fingers (for decoration)
• 250g royal icing sugar
• 2 x 20cm square cake tins

Instructions

1. Step 1: Butter the bases and sides of both 20cm square cake tins and line with baking parchment. Melt the dark chocolate gently in 30-second bursts in the microwave or over simmering water, stirring until smooth. Set aside to cool completely.
2. Step 2: Preheat the oven to 180°C (160°C fan)/gas mark 4. Beat the softened butter, light and dark muscovado sugars, and vanilla bean paste until pale and fluffy, about 4-5 minutes with an electric whisk or stand mixer.
3. Step 3: Add the eggs one at a time, beating well after each addition and scraping down the bowl. Don’t worry if the mixture looks curdled.
4. Step 4: With the mixer on low, slowly add the cooled melted chocolate and then the yogurt, mixing for about 20 seconds.
5. Step 5: In a separate bowl, combine the ground ginger, cinnamon, cloves, salt (½ tsp), baking powder, self-raising flour, and cocoa powder. Sieve and mix well.
6. Step 6: Add the dry ingredients to the wet in three parts, mixing on low until just combined. Avoid overmixing to keep the sponge light.
7. Step 7: Divide the batter evenly between the prepared tins, level the tops, and bake for 28-35 minutes. The cake is ready when a skewer inserted comes out slightly pasty, and the sides start pulling away from the tin. Check from 25 minutes.
8. Step 8: Cool the cakes in the tins for 10 minutes, then turn out onto a wire rack and remove parchment. Let cool completely.
9. Step 9: For the treacle buttercream, beat 500g softened butter until pale and creamy. Gradually add 1kg icing sugar in three batches, beating to combine each time until fluffy. Mix in 2 tsp ginger, 2 tsp cinnamon, and 30g treacle. Cover to prevent skin forming and chill until needed. Bring to room temperature before use.
10. Step 10: Using a cake leveller or serrated knife, slice each cooled sponge horizontally to create four layers total.
11. Step 11: Place one sponge layer on a cake board. Spread 200g buttercream evenly over it. Add the next sponge layer, align carefully, and press gently. Repeat layering with buttercream and sponges until all layers are stacked.
12. Step 12: Spread remaining buttercream around the sides and over the top, sealing in crumbs. Chill the cake for 45 minutes to firm up, or use the freezer briefly to speed this up.
13. Step 13: Smooth a thin layer of buttercream over the entire cake to seal it, then chill for 1 hour. Next, apply another 200g buttercream over the sides and ends, leaving the roof uncovered, and chill for 30 minutes.
14. Step 14: Mix royal icing sugar with enough water to make a thick icing. Pipe or spoon it over the roof and eaves to mimic snow and icicles. Attach vanilla spiced cookie decorations, sponge fingers, and other elements using buttercream or icing. Use cocktail sticks if needed to secure decorations.
15. Step 15: Let the decorated cake set at room temperature for a couple of hours. Remove any cocktail sticks before serving. Store in a cool place for up to five days.

Tips & Variations

• Use a cake lifter or palette knives to carefully transfer the delicate sponges to avoid breakage.
• For stronger spice flavor, gently toast ground spices before adding to dry ingredients.
• Substitute Greek yogurt with sour cream for a slightly different tangy richness.
• The treacle buttercream can be made a day ahead; bring to room temperature and re-whip slightly before use.
• Decorate with additional festive candies or edible glitter for extra holiday sparkle.

Storage

Store the finished cake covered in a cool place or refrigerated for up to five days. Keep any cut surfaces well covered to prevent drying out. Before serving, bring the cake to room temperature for the best flavor and texture. Leftovers can be gently reheated at room temperature or served slightly chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular plain yogurt instead of Greek yogurt?

Yes, you can substitute with regular yogurt but the cake may be slightly less rich. Greek yogurt’s thickness helps keep the sponge moist and tender.

How do I prevent my decorations from sliding off the cake?

Use buttercream or royal icing as “glue” to attach decorations. If needed, secure larger pieces like windows with cocktail sticks until the icing sets.