-
1
Preheat oven to 375u00b0F.
-
2
Grease three 8-inch round cake pans with butter and line bottoms with parchment paper, or spray well with baking spray (cooking spray with flour in it).
-
3
In a medium-sized bowl, whisk flour, cocoa powder, baking powder, cinnamon, nutmeg, and salt. Set aside.
-
4
In a large bowl, combine brown and turbinado sugars, fresh grated ginger, orange zest, and oil. Beat in eggs.
-
5
In a deep pot (at least 3 qt), place apple cider, molasses, and coffee and bring to a boil. Once boiling, immediately remove from heat and stir in baking soda (mixture will bubble up). Allow to cool for 5 minutes.
-
6
Add flour mixture alternately with apple cider-molasses mixture into brown sugar mixture, in 3 batches, whisking after each addition.
-
7
Divide batter evenly between pans (I like to use a measuring cup for this) and bake 30-32 minutes, or until a toothpick comes out with moist crumbs when inserted. Place pan on a cooling rack and allow to cool. Once cool, invert cakes onto rack to cool completely.
-
8
Once cakes are completely cool, wrap each one individually in plastic wrap, making sure they are covered well. Place cakes in freezer for at least 1 hour and up to overnight.
-
9
For the frosting:
-
10
In a stand mixer fitted with the whisk or paddle attachment (I like to use my rubber paddle, it creams butter so well!), cream softened butter and powdered sugar for 2 minutes. Add marshmallow creme, cinnamon, nutmeg, and cloves and beat for an additional 2 minutes.
-
11
Note: If cakes have been frozen overnight, remove from freezer and let thaw while you make the frosting.
-
12
To assemble, place one cake, flat side up, on a cake stand/plate and spread about 3/4 cup frosting evenly over the top. Repeat with the second layer. For the third and last layer, spread frosting evenly over the top and then apply a thin coat of frosting around the sides, so you can still see some of the cake peeking through.
-
13
If you have one, use a bench scraper, to smooth sides (you can also use an offset spatula). Top with sparkling sugar and gingerbread marshmallows, if desired.
-
14
Serve immediately or store in fridge and about 30 minutes before serving, remove to allow cake to come to room temperature.
-
15
Cover and store cake at room temperature for up to 2 days or in the fridge for up to 1 week.
