Chocolate Gingerbread Toffee Cake With Ginger Whipped Cream

• 2 cups heavy whipping cream
• 5 slices fresh gingerroot (1/8-inch thick)
• 1-1/2 cups dark chocolate chips
• 1/2 cup butter, softened
• 2 cups packed brown sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 cup sour cream
• 1 cup hot water
• 1/2 cup molasses
• 1 teaspoon baking soda
• 1 package (12 ounces) dark chocolate chips
• 1/4 teaspoon salt
• 1 can (14 ounces) sweetened condensed milk
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 2 tablespoons heavy whipping cream
• 6 tablespoons confectioners' sugar
• 1 cup brickle toffee bits

1. 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.
2. In a microwave, melt chocolate; stir until smooth. Set aside. In a large bowl, cream butter and brown sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla. Combine the flour, ginger, cinnamon, salt, allspice and nutmeg; add to the creamed mixture alternately with sour cream, beating well after each addition.
3. In a small bowl, combine the hot water, molasses and baking soda (mixture will foam); beat into batter. Transfer to three greased and floured 8-in. round baking pans.
4. Bake at 350u0b0 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.
5. 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.
6. 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.
7. Strain ginger-cream mixture, discarding ginger slices. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form.
8. To assemble, place one cake layer on a serving plate; spread with half the ganache. Sprinkle with half of the toffee bits. Repeat layers once. Top with remaining cake layer; spread ginger whipped cream over top and sides of cake. Refrigerate for at least 2 hours. Store leftovers in the refrigerator.

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Taken from www.tasteofhome.com/recipes/chocolate-gingerbread-toffee-cake-with-ginger-whipped-cream/ (may not work)