Many holiday cakes aim for nostalgia, but few hit the mark like this Gingerbread Plum Dome Cake. It’s a dessert that brings warmth, depth, and richness to the table with every bite. A spiced chocolate-gingerbread base, a tart layer of plum preserves, and a luscious cinnamon-kissed mascarpone cream all come together in a stunning dome-shaped presentation that echoes the Polish classic “kopiec kreta.” If you’re looking for a cake that’s both visually impressive and deeply flavorful, this one deserves a place in your holiday baking lineup.
Why This Cake Works
This cake is a balance of textures and flavors that just makes sense—rich chocolate meets warm spice, tart plum against creamy sweetness, and a soft, tender base finished with a playful crumble topping. Each component stands out yet complements the others. The visual impact of the cake—domed and crumb-coated—is matched by its layered taste. It’s festive but not fussy, indulgent without being cloying.
It also comes together using straightforward techniques and familiar ingredients, so even if you’re not an expert baker, you can still create a show-stopping dessert with confidence.
Ingredients Overview
To transform pantry staples into something remarkable, here’s a quick breakdown of what makes this cake shine:
- Dark chocolate & butter: The base starts with melted chocolate and butter for richness.
- Spiced plum preserves: Adds moisture and a fruity contrast to the spiced chocolate cake.
- Cinnamon-gingerbread spice: A warming blend that gives this cake its holiday essence.
- Mascarpone & heavy cream: These two create a light yet creamy filling that holds its shape well.
- Extra plum preserves & cake crumbs: Used for the filling layer and final topping.
Optional but impactful:
- A touch of powdered sugar in the cream if you prefer more sweetness.
- Fresh plums or candied ginger for garnish, if desired.
Equipment You’ll Need
- 22–24 cm (9-inch) round cake pan
- Mixing bowls
- Hand or stand mixer
- Double boiler or heatproof bowl for melting chocolate
- Rubber spatula and spoon
- Sharp serrated knife
Step-by-Step Instructions
1. Make the Gingerbread-Chocolate Base
In a medium saucepan, gently melt the butter and chopped dark chocolate until smooth. Stir in sugar and plum preserves, mixing until fully incorporated.
In a separate bowl, whisk together flour, baking powder, and gingerbread spice blend. Fold the dry ingredients into the wet mixture, then mix in the eggs until the batter is even and glossy.
Pour into a greased and floured cake pan. Bake in a preheated oven at 170°C (convection) for 30–35 minutes, or until a toothpick comes out clean. Let it cool completely before assembly.
2. Prepare the Cinnamon Cream Filling
Melt milk chocolate gently over a water bath. Let it cool slightly before combining with mascarpone and gingerbread spice. Whip until smooth and chill in the fridge for about an hour.
In another bowl, whip the cold heavy cream until thick. Gradually beat in the chocolate-mascarpone mixture by the spoonful. Adjust sweetness with a little powdered sugar if needed. The result should be a silky, pipeable cream.
3. Create the Dome Structure
Once the cake has cooled, slice off the top (about 1–1.5 cm thick) and set it aside. Use a spoon to gently scoop out a shallow hollow from the center of the cake, forming a nest for the cream. Keep the removed cake for the topping.
Spread a few tablespoons of plum preserves across the base of the hollowed-out cake. Fill the center generously with the cinnamon cream, shaping it into a rounded dome. The cream should sit higher than the cake rim for the “mound” look.
4. Finish with Crumb Topping
Crumble the reserved cake pieces—both the cut top and the hollowed center—and sprinkle them liberally over the cream dome, gently pressing to adhere. This gives the cake its signature earthy, playful finish.
Refrigerate the assembled cake for at least an hour before serving to allow the cream to firm up and flavors to meld.
Tips for Success
- Use quality plum preserves: The flavor and texture of the filling depend heavily on good preserves. Look for ones with a deep plum flavor and minimal added sugar.
- Don’t over-whip the cream: For a smooth texture, stop beating as soon as the cream holds its shape.
- Chill before slicing: For the cleanest cut, refrigerate the cake long enough for the cream to set fully.
- Play with presentation: Dust with powdered sugar, top with sugared plums, or drizzle with melted chocolate for added flair.
Flavor Variations
This cake is versatile—once you understand the basic technique, you can play with the flavor profile:
- Citrus twist: Add orange zest to the batter or cream for brightness.
- Nutty variation: Fold chopped toasted hazelnuts or walnuts into the cake crumbs or batter.
- Different fruit: Swap plum preserves for fig jam, cherry compote, or even cranberry sauce during the holidays.
How to Store
This cake holds up beautifully in the fridge:
- Refrigerator: Store covered for up to 4 days. The flavor deepens over time.
- Freezing: You can freeze the base alone (before assembling with cream) for up to a month. Defrost and proceed with filling.
Serving Suggestions
- Serve with a drizzle of warm chocolate sauce or a spoonful of extra preserves.
- Add a cup of spiced tea on the side for a fully festive experience.
- It also pairs beautifully with espresso or strong coffee to balance the sweet richness.
Nutrition Snapshot (per 100g)
- Calories: 332 kcal
- Carbohydrates: 27g
- Protein: 4g
- Fat: 23g
These numbers reflect a treat designed for indulgence—a celebration cake meant to be shared.
Final Thoughts
This Gingerbread Plum Dome Cake captures everything you want from a winter dessert: warmth, richness, fruitiness, and a cozy, homemade feel. While inspired by a traditional Polish cake, this version modernizes the technique and flavor balance to make it accessible, elegant, and memorable.
Whether you’re serving it at a family holiday gathering or baking it as a weekend project, this cake brings both beauty and bold flavor to your table. And thanks to its forgiving structure and reliable components, it’s a recipe you’ll return to long after the holidays are over.
Gingerbread Plum Dome Cake with Cinnamon Mascarpone Cream
Ingredients
Cake Ingredients
- 120 g butter unsalted
- 100 g dark chocolate bittersweet or 70% cocoa
- 100 g granulated sugar
- 240 g plum preserves preferably thick and rich
- 3 large eggs
- 150 g all-purpose flour
- 2 tsp baking powder
- 1 tsp gingerbread spice mix
Cream Filling Ingredients
- 100 g milk chocolate
- 250 g mascarpone cheese cold
- 2 tsp gingerbread spice mix
- 500 ml heavy cream cold, 36% fat recommended
Additional Ingredients
- 100 g plum preserves for layering and garnish
Instructions
Cake Preparation
- In a saucepan over low heat, melt the butter and chopped dark chocolate until smooth. Remove from heat and stir in sugar and plum preserves until combined. In a separate bowl, sift together flour, baking powder, and gingerbread spice mix. Gradually add dry ingredients to the chocolate mixture, mixing gently. Beat in eggs one at a time until fully incorporated.
- Grease and flour a 22-24 cm (9-inch) round cake pan. Pour the batter into the prepared pan and bake in a preheated oven at 170°C (convection) for 30–35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.
Prepare Filling
- Melt the milk chocolate over a double boiler and let it cool slightly. In a mixing bowl, combine mascarpone cheese with the melted chocolate and gingerbread spice, mixing until smooth. Refrigerate for about 1 hour.
- Whip the cold heavy cream until it forms stiff peaks. Gradually fold the chilled mascarpone mixture into the whipped cream by spoonfuls until fully blended. Optionally, add powdered sugar to taste.
Assembly and Finishing
- Once the cake is cooled, trim the top 1–1.5 cm off and set aside. Hollow out a shallow well in the center of the cake to create a cavity, saving the removed crumbs. Spread a few tablespoons of plum preserves inside the cavity. Fill with the cinnamon mascarpone cream, forming a rounded dome that extends slightly above the cake’s edge.
- Crumble the reserved cake pieces and sprinkle them generously over the cream dome, pressing lightly to adhere. Refrigerate the assembled cake for at least 1 hour to set the cream before serving.
Notes
- Use high-quality plum preserves for best flavor and texture.
- Ensure heavy cream and mascarpone are cold before whipping for optimal results.
- Chill the assembled cake thoroughly to allow the cream to set before slicing.
Leave a Reply