Easy
35min
40min
Makes one gingerbread cake
An Original Recipe by L’École Gourmet Valrhona
Utensils:
- 8x3" rectangular cake pan
- Blender
Video recipe
Made with the product below:
1. Gingerbread Cake
Ingredients :
- 60g Rye flour (1/2 cup)
- 70g Wheat flour (1/2 cup plus 1 tbsp)
- 2g Gingerbread spice mix (1/2 tsp)
- 7g Baking powder (1/2 tbsp)
- 2g Fine salt (1/3 tsp)
- 65g Whole eggs (1.5 large egg)
- 135g Honey (Chesnut preferably) (1/3 cup plus 1 tbsp)
- 20g Whole milk (1 tbsp plus 1 tsp)
- 25g Whipping cream (2 tbsp)
- 70g Butter (1/3 cup)
- 65g Chopped candied oranges (1/2 cup)
Preparation time: 15 minutes
Leave to sit for: 12 hours
Baking time: 40 minutes
Freezing time: 1 hour
Steps:
- Sift together rye flour, wheat flour, spice mix, baking powder & salt.
- Mix the whole eggs with the chestnut honey. Add the milk, cream, melted butter and chopped candied oranges.
- Gradually add in the sifted dry ingredients, mixing all the while.
- Line the cake tin with baking paper. Pour the cake batter into the tin. Cover it with plastic wrap and refrigerate for 12 hours.
- Bake at 320°F for 40 minutes. Turn out the cake and place it on its side on a rack so that it retains its shape and leave it to cool.
- Place it in the freezer for approx. 1 hour to make it easier to coat.
2. Oriado 60% crunchy coating
Ingredients :
- 200g ORIADO 60% chocolate(1 1/4 cups)
- 20g Grape seed oil (1 1/2 tbsp)
- 45g Chopped roasted hazelnuts (1/3 cup)
Prep time: 10 min.
Steps:
- Melt the ORIADO 60% chocolate at 113°F and add the grape seed oil and chopped roasted hazelnuts.
- Mix together.
- Use this glaze at 95°F.
3. Oriado 60% ganache
Ingredients :
- 150g Whipping cream (2/3 cup)
- 140g ORIADO 60% chocolate (1 cup)
Preparation time: 10 minutes
Leave to sit for: 12 hours
Steps:
- Melt the ORIADO 60% chocolate.
- Reheat the cream. Pour a third over the melted chocolate. Mix vigorously with a spatula so its center looks shiny and elastic. Add another third the same way. Then incorporate the final third using the same method.
- Blend with an immersion blender until the emulsion is perfect.
- Leave to stiffen in the refrigerator, (preferably for 12 hours).
- Fill two piping bags, one with a plain round 12mm nozzle and the other with a fluted 10mm nozzle.
Assembly and finishing of the gingerbread cake
Preparation time: 30 minutes
Rest time before serving: 3 hours minimum
- Dip the frozen cake in the glaze. Pipe the ganache onto the cake. Decorate with chocolate pieces, orange zest, star anise and so on.
- This gingerbread cake should be eaten at room temperature at least 3 hours after it has been made.
Chef’s Tips
The honey creates a really nice moist texture, so the cake is suitable for freezing.
This recipe can be tailored to your baking proficiency. The gingerbread cake itself is easy to make. The ORIADO 60% crunchy coating adds a little more complexity. Piping the ganache is the most technical part of this recipe, but it’s not an impossible challenge!
This recipe can be tailored to your baking proficiency. The gingerbread cake itself is easy to make. The ORIADO 60% crunchy coating adds a little more complexity. Piping the ganache is the most technical part of this recipe, but it’s not an impossible challenge!
How do I keep my gingerbread cake moist?
Moisture in gingerbread cake comes mainly from honey, eggs, and fat.
This recipe uses chestnut honey, which naturally retains moisture and keeps the crumb soft for days .
Other tips:
- Do not over-bake; remove the cake as soon as the center is set.
- Let the batter rest overnight (as recommended), which improves texture and hydration.
- Store it airtight once cooled.
Why does this gingerbread cake batter rest for 12 hours?
Resting allows the flours, spices, and honey to fully hydrate and develop deeper flavor. It also improves the cake’s structure and moisture retention, resulting in a more aromatic and tender gingerbread crumb.
How can I make my gingerbread cake taste more intense?
Try these additions:
- Increase the gingerbread spice mix by ½ teaspoon.
- Add orange zest or more chopped candied orange (already included in this gingerbread cake recipe).
- Warm the honey before mixing to enhance its aroma.
- Use a high-quality dark chocolate in the glaze, here Oriado 60% intensifies the flavors beautifully.
How do I prevent gingerbread cake from drying out?
Wrap tightly in plastic wrap once cooled. Store at room temperature, never in the refrigerator (cold air dries cake). You can freeze slices; honey in the recipe keeps the crumb tender even after thawing.
Can gingerbread cake be paired with chocolate?
Absolutely. Gingerbread spices, orange, and honey pair beautifully with dark chocolate.
This recipe uses:
- Oriado 60% crunchy coating, adding texture and depth.
- Oriado 60% ganache, piped decoratively on top.
The round, balanced cocoa profile of Oriado enhances the warmth of the spices without overpowering them.
How long does gingerbread cake stay fresh?
Gingerbread cakes typically stay moist for 3 to 5 days thanks to the honey content.
Wrapped airtight, this recipe keeps particularly well and is even better the next day.
Can I freeze gingerbread cake?
Yes. Because honey keeps the texture soft, this gingerbread cake freezes beautifully .
Freeze whole or in slices, wrapped tightly. Thaw at room temperature.
Can I bake this gingerbread cake ahead of the holidays?
Yes, it’s actually ideal.
Bake 1-2 days ahead, store airtight, and glaze on the day you plan to serve for the best texture and shine.
How do I achieve a clean chocolate coating?
This recipe uses an oil-based glaze, which must be used around 95°F for optimal fluidity and coverage .
Freeze the cake beforehand to ensure smooth adhesion and a crisp finish.
Can I skip the ganache decoration?
Yes, the cake is delicious on its own.
But piping Oriado 60% ganache adds elegance and brings balance between sweetness, spice, and cocoa.
