Gingerbread Cake With Dulce De Leche + Ginger Brittle

• 1 cup (227 g) unsalted butter, at room temperature
• 1 1/2 cups (298 g) granulated sugar
• 3 cups (975 g) molasses (not blackstrap + Steen's is my favorite brand))
• 2 large (113 g) eggs, at room temperature
• 4 2/3 cups (567 g) all purpose flour
• 2 teaspoons baking soda
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1/2 teaspoon freshly ground nutmeg
• 3/4 teaspoon (3 g) fine sea salt
• 2 cups (473 mL) whole milk, at room temperature
• 3 (13 oz) cans dulce de leche
• FOR THE OPTIONAL GINGER BRITTLE:
• 1 cup sugar
• 1/2 cup finely diced crystallized ginger

1. Preheat the oven to 350u0b0F and grease and flour two 9 inch cake pans (at least 2 1/2 inches tall - springform pans work too!).
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter + sugar until light and fluffy, 3-4 minutes.With the mixer running, gradually stream in the molasses, and mix until well combined, 1-2 minutes more. Scrape the mixer well.
3. Add the egg and mix well to combine. In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt to combine.
4. Add 1/3 of the flour mixture to the mixer and mix on low speed to combine. Add half of the milk and mix to combine. Continue alternating the two until both are fully combined and the batter is smooth. Do not overmix.
5. Divide the batter between the prepared pans and bake until a toothpick inserted into the center comes out clean, 45-55 minutes. The cake should rise flat with no noticeable dome.
6. Let the cakes cool inside the pans for 20 minutes, then unmold onto wire cooling racks to cool completely.
7. To finish the cake, place one layer on a cake stand or platter, and frost the surface with a thin layer of dulce de leche. Place the other layer on top, and frost the sides and top of the cake with dulce de leche - just sort of slap it on and leave it all swirly.
8. To make the optional brittle, heat a medium pot over medium low heat until nice and hot. Sprinkle about 1/3 of the sugar over the base of the pot, and let melt (reduce heat to low if the mixture begins to brown). Sprinkle another 1/3 of the sugar evenly over the base of the pan, and let it melt the same way - stir gently if needed, but only to combine the sugar into the syrup - do not stir if the mixture is bubbling. Add the remaining 1/3 of the sugar and combine the same way. Continue to cook until the mixture bubbles - once it bubbles watch it carefully until it caramelizes to a golden amber color. Remove from the heat and stir in the diced candied ginger, then pour the mixture into a thin, even layer on a baking sheet lined with a silicon mat or greased parchment paper. Let cool completely, then break into bite size pieces and use to decorate the cake!

unsalted butter, sugar, molasses, eggs, flour, baking soda, ground ginger, ground cinnamon, ground cloves, freshly ground nutmeg, salt, milk, leche, sugar, ginger

Taken from food52.com/recipes/73657-gingerbread-cake-with-dulce-de-leche-ginger-brittle (may not work)