GINGERBREAD CAKE MIX COOKIES RECIPES

Steps:

• In a large mixing bowl, add eggs, oil, beer and mix until smooth.
• Add cake mix and mix and mix until just combined.
• Pour batter in two greased/ floured round cake pans (Dimensions: 8x2). Spread evenly with a spatula. 
• Bake at 350 degrees for about 30 minutes or until an inserted toothpick in the center comes out clean.
• Allow the cakes to cool down completely.
• While the cakes are baking and cooking, prepare the chocolate frosting, following the recipe above.
• Place one cake on a cake board (same size as the cake).
• Spread frosting on top of the cake.
• Place the other cake on top of the frosting and gently press it to hold it into place.
• Ice the entire cake in a thin coating of frosting. This is called a "crumb coat" just to seal the crumbs together. Chill in the fridge for 20 minutes. 
• While the frosted cake is chilling, prepare the thick ganache by adding equal parts of heavy cream and chocolate chips in a microwave-safe bowl. Heat in the microwave at 30 second increments, mixing often, until smooth and creamy. 
• Place a cooling rack on a cookie tray. Place the cake on top of the rack. Don't remove its base board.
• Pour ganache on top of the cake and spread it all around the top and let it drip along the sides. Use a spatula to cover it entirely in a ganache coating. 
• When ganache is no longer dripping at the bottom, remove it from the rack and place it on a cake stand or serving plate.
• Chill in the fridge for 30 minutes.
• Frost swirls of chocolate frosting around the top of the cake.
• Decorate with chocolate rolls and sprinkle chocolate curls around the base of the cake. Enjoy! 

Steps:

• In a large mixing bowl, add eggs, oil, beer and mix until smooth.
• Add cake mix and mix and mix until just combined.
• Pour batter in two greased/ floured round cake pans (Dimensions: 8x2). Spread evenly with a spatula. 
• Bake at 350 degrees for about 30 minutes or until an inserted toothpick in the center comes out clean.
• Allow the cakes to cool down completely.
• While the cakes are baking and cooking, prepare the chocolate frosting, following the recipe above.
• Place one cake on a cake board (same size as the cake).
• Spread frosting on top of the cake.
• Place the other cake on top of the frosting and gently press it to hold it into place.
• Ice the entire cake in a thin coating of frosting. This is called a "crumb coat" just to seal the crumbs together. Chill in the fridge for 20 minutes. 
• While the frosted cake is chilling, prepare the thick ganache by adding equal parts of heavy cream and chocolate chips in a microwave-safe bowl. Heat in the microwave at 30 second increments, mixing often, until smooth and creamy. 
• Place a cooling rack on a cookie tray. Place the cake on top of the rack. Don't remove its base board.
• Pour ganache on top of the cake and spread it all around the top and let it drip along the sides. Use a spatula to cover it entirely in a ganache coating. 
• When ganache is no longer dripping at the bottom, remove it from the rack and place it on a cake stand or serving plate.
• Chill in the fridge for 30 minutes.
• Frost swirls of chocolate frosting around the top of the cake.
• Decorate with chocolate rolls and sprinkle chocolate curls around the base of the cake. Enjoy!