Gingerbread Cake

• FOR THE GINGERBREAD CAKE:
• 3 cups All-purpose Flour
• 3 Tablespoons Unsweetened Cocoa Powder
• 3-1/2 teaspoons Baking Powder
• 2-1/4 teaspoons Ground Cinnamon
• 1/4 teaspoons Ground Nutmeg
• 1 teaspoon Kosher Salt (table Salt Is Fine, Too)
• 1-1/2 cup Packed Dark Brown Sugar
• 4-1/2 Tablespoons Turbinado Sugar
• 4 Tablespoons Finely Grated Fresh Ginger (a 2-ounce Piece, Peeled)
• 2 Small Oranges (or 1 Large), Zested
• 3/4 cups Canola Oil
• 2 Large Eggs
• 1 cup Plus 2 Tablespoons Apple Cider (or Beer)
• 1 cup Plus 2 Tablespoons Molasses
• 1/2 cups Fresh Brewed Coffee
• 1-1/8 teaspoon Baking Soda
• FOR THE SPICED GINGERBREAD BUTTERCREAM:
• 3 cups Powdered Sugar
• 1 cup Butter, Softened
• 1 jar (7 Oz. Size) Marshmallow Creme (You Could Try Fluff As Well)
• 1-1/2 teaspoon Ground Cinnamon
• 1 pinch Ground Nutmeg
• 1 pinch (small) Ground Cloves
• Sparkling Sugar, For Garnish
• Gingerbread Marshmallows, For Garnish (optional, See My TK Recipe Box)

1. Preheat oven to 375u0b0F.
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.

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Taken from tastykitchen.com/recipes/holidays/gingerbread-cake-4/ (may not work)