Chocolate Gingerbread Toffee Cake with Ginger Whipped Cream

Directions

• In a small heavy saucepan, heat cream and ginger until bubbles form around sides of pan. Remove from the heat; let cool slightly. Cover and refrigerate for 8 hours or overnight.
• Meanwhile, in a microwave, melt chocolate; stir until smooth. Set aside. In a large bowl, cream butter and brown sugar until blended. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and the vanilla. Combine the flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg; add to the creamed mixture alternately with sour cream, beating well after each addition.
• In a small bowl, combine the hot water and molasses; beat into batter. Transfer to 3 greased and floured 8-in. round baking pans.
• Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Meanwhile, for ganache, place chocolate and salt in a double boiler or metal bowl over simmering water; cook and stir until melted, 2-3 minutes. Stir in condensed milk until smooth. Remove from the heat; stir in butter and vanilla until butter is melted.
• Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 45 minutes. Add cream; beat chocolate mixture until smooth, 2-3 minutes.
• Strain ginger-cream mixture into a large bowl, discarding ginger slices. Beat until cream begins to thicken. Add confectioners' sugar; beat until stiff peaks form.
• To assemble, place 1 cake layer on a serving plate; spread with half the ganache. Sprinkle with half the toffee bits. Repeat layers once. Top with remaining cake layer; spread ginger whipped cream over top and sides of cake. Refrigerate at least 2 hours. Store leftovers in the refrigerator.