Gingerbread Cake

1. Preheat the oven to 175°C (350°F). Grease and line three 6-inch (15 cm) cake pans.
2. In a bowl, whisk together the flour, baking powder, salt, and spices.
3. In a large bowl, beat the softened butter with both sugars for 3 minutes until creamy.
4. Add the eggs one at a time, followed by the vanilla and molasses. Mix until combined.
5. Add the dry ingredients and buttermilk alternately, mixing just until combined.
6. Divide the batter evenly between the prepared pans.
7. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely.

Chocolate Trees

1. Melt the chocolate in the microwave or over a double boiler.
2. Transfer to a piping bag and pipe small tree shapes onto parchment paper.
3. Let the chocolate set completely before carefully removing the trees.

Mascarpone Frosting

1. Place the cold mascarpone, powdered sugar, and vanilla in a mixing bowl.
2. Add the cold heavy cream and whip until thick, smooth, and spreadable. Do not overwhip.

Assembly

1. Level the cooled cake layers if needed.
2. Place the first layer on a cake board and spread a layer of mascarpone frosting.
3. Add 1–2 tablespoons of orange jam, keeping it away from the edges, then cover with a little more frosting.
4. Repeat with the second cake layer and finish with the third.
5. Cover the entire cake with a thin layer of frosting and smooth the sides for a naked cake finish.
6. Decorate with chocolate trees and refrigerate until serving.
7. Dust with powdered sugar just before serving.