Gingerbread Cake

1. Mix flour, salt, baking powder, cinnamon, ginger, nutmeg, and cloves in a bowl.
2. In a large bowl, beat softened butter, granulated sugar, and brown sugar for 3 minutes until creamy.
3. Add eggs one at a time, then vanilla and molasses, mixing until smooth.
4. Add dry ingredients and buttermilk alternately, mixing just until combined.
5. Preheat oven to 347°F / 175°C. Grease and line 3 round 6-inch pans.
6. Divide the batter evenly and bake 30–35 minutes. Cool on a wire rack, upside down, then wrap until assembly.

Chocolate Trees

1. Melt the semi-sweet chocolate.
2. Pipe tree shapes on parchment paper.
3. Let cool completely before peeling off.

Mascarpone Frosting

1. Beat mascarpone, powdered sugar, and vanilla for 1 minute.

2. Add cold heavy cream and beat until thick and spreadable.

Assembly

1. Level the cake layers if needed.
2. Place the first layer on a cake board, spread mascarpone frosting, add 1–2 tbsp orange jam, and cover with more frosting.
3. Repeat with the second layer, then add the third.
4. Frost the entire cake and smooth the sides.
5. Decorate with chocolate trees and chill until serving.
6. Dust with powdered sugar before serving.