Gingerbread Layer Cake

Name: Gingerbread Layer Cake
Yield: Serves 12 to 16
Ingredients: 1 1/2 cups (10 1/2 ounces), sugar; 1/4 cup (1 1/4 ounces), all-purpose flour; 3 tablespoons, cornstarch; 1/2 teaspoon, salt; 1 1/2 cups, milk; 24 tablespoons (3 sticks), unsalted butter, softened; 2 teaspoons, vanilla extract; 1 3/4 cups (8 3/4 ounces), all-purpose flour; 1/4 cup (3/4 ounce), unsweetened cocoa powder; 2 tablespoons, ground ginger; 1 1/2 teaspoons, baking powder; 1 teaspoon, ground cinnamon; 3/4 teaspoon, salt; 1/2 teaspoon, ground white pepper; 1/8 teaspoon, cayenne pepper; 1 cup, brewed coffee; 3/4 cup, molasses; 1/2 teaspoon, baking soda; 1 1/2 cups (10 1/2 ounces), sugar; 3/4 cup, vegetable oil; 3 , large eggs, beaten; 2 tablespoons, finely grated fresh ginger; 1/4 cup chopped, crystallized ginger (optional)

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Appears in Cook's Illustrated November/December 2017, America's Test Kitchen TV

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Leave gingerbread people to the kids. The best vehicle for seriously sophisticated flavor is a tender, moist showstopper cake.

SERVES12 to 16

TIME2 hours, plus 2½ hours cooling

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WHY THIS RECIPE WORKS

We wanted the dark, moist crumb and spicy bite of gingerbread in a tender, sophisticated layer cake. For fiery flavor, we added 2 tablespoons each of ground ginger and freshly grated ginger, and we enhanced that heat with both white pepper ...

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