Lynn’s cake blew us away.
Ingredients
Ginger Whipped Cream
1 1/2cupssemisweet chocolate morsels
1(16-oz.)
)packagesemisweet chocolate morsels
1/4teaspoonsalt
1(14-oz.
Credit: Jennifer Davick; Styling: Lydia Degaris Pursell
)cansweetened condensed milk
2tablespoonsbutter
1teaspoonvanilla extract
2tablespoonsheavy cream
Directions
Preheat oven to 350F.
PrepareGinger Whipped Creamas directed in Step 1 of recipe (through chilling).
Add eggs, 1 at a time, beating just until blended after each addition.
Add melted chocolate, beating just until blended.
Sift together flour and next 5 ingredients.
Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture.
Beat at low speed just until blended after each addition.
Stir together hot water and next 2 ingredients.
(Mixture will foam.)
Gradually stir molasses mixture and vanilla into chocolate mixture just until blended.
Spoon batter into 3 greased and floured 8-inch round cake pans.
Bake at 350F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Meanwhile, prepare Silky Ganache.
Cook, stirring constantly, 2 to 3 minutes or until melted.
Add sweetened condensed milk; cook, stirring constantly, 1 to 2 minutes or until blended and smooth.
Remove from heat; add butter and vanilla, and stir 4 to 5 minutes or until smooth.
Let cool to room temperature (about 45 minutes).
Transfer to a bowl.
Place 1 cake layer on a cake stand or serving plate.
Spread with half of ganache; sprinkle with 1/2 cup toffee bits.
Top with second cake layer; spread with remaining ganache, and sprinkle with remaining 1/2 cup toffee bits.
Top with remaining cake layer.
Cover and chill 2 to 8 hours.
Finish preparing Ginger Whipped Cream as directed in Step 2 of recipe.
Spread top and sides of cake with whipped cream just before serving.
Garnish, if desired.
