Gingerbread Layer Cake with Cream Cheese Frosting

For the cake, preheat oven to 350 F. Grease and flour two 20 cm Springform Round Cake Tin and line them with parchment paper.

Whisk flour, cocoa, ground ginger, cinnamon, baking powder and salt together in large bowl.

Whisk coffee, molasses, and baking soda in a second large bowl until combined. Add sugar, oil and eggs to coffee mixture and whisk until smooth.

Whisk coffee mixture into flour mixture until smooth. Pour 1 1/3 cups batter into each prepared pan. Bake until a toothpick inserted in the centre of the cake comes out clean, 20-23 minutes.

Let cakes cool in pans on a Cooling Rack wire rack for 15 minutes. Transfer cakes to wire rack. Wipe pans clean with paper towels. Grease and line with fresh parchment. Repeat baking and cooling process with remaining batter.

Meanwhile, make the frosting: beat together cream cheese, vanilla and butter until just blended. 1 cup at a time, beat in powdered sugar until frosting is thick and creamy.

To assemble, once cakes have cooled, spread frosting evenly between layers and on the top and sides of the cake. Refrigerate cake until frosting is set, about 30 minutes.

Recipe created by @larabuchar