Chocolate Ginger Peach Icebox Cake Recipe

Ingredients (30)

• For the Cake:
• Baking spray
• 1/2 cup plus 2 tablespoons sifted cake flour (See Notes)
• 1/2 cup natural unsweetened cocoa powder
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground ginger
• 3 large egg yolks, at room temperature
• 1/4 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1/4 cup hot water
• 4 large egg whites, at room temperature
• 1/2 teaspoon salt
• For the Ginger-Peach Semifreddo:
• 1 (.25-ounce) package unflavored gelatin
• 3 tablespoons water
• 2 cups gingersnap cookies
• 8 ounces frozen peaches, thawed
• 2 tablespoons finely grated fresh ginger
• 1 teaspoon pure vanilla extract
• 1 1/4 cups sugar
• 1/4 cup water
• 2 tablespoons light corn syrup
• 4 large egg whites, at room temperature
• 1/4 teaspoon salt
• For the Chocolate Glaze and Assembly:
• 1/2 cup heavy cream
• 1/2 cup dark corn syrup
• 9 ounces bittersweet chocolate, chopped
• 16 to 20 gingersnap cookies