Instructions

GINGERBREAD CAKE

1. Adjust an oven rack to the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
2. In a large bowl, add the flour, cocoa, ground ginger, baking powder, cinnamon, salt, pepper, and cayenne pepper and whisk to combine. In another large bowl, add the coffee, molasses and baking soda and whisk to combine. Add the sugar, oil, eggs and fresh ginger to the coffee mixture and whisk until incorporated and mixture is smooth.
3. Whisk the coffee mixture into the flour mixture until smooth. Batter will be thin. Divide batter among the prepared cupcake pans and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 20 to 25 minutes, rotating pans halfway through baking. Let cakes cool in their pans on wire racks for 10 minutes, then invert on to wire racks to cool completely.
   

CHOCOLATE BUTTERCREAM

1. In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer.
2. Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. At this point the outside of the mixer bowl should be room temperature. Switch out the whisk attachment with the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time, and then add the vanilla extract. Once combined, turn up the mixer speed to medium-high and beat until the buttercream is smooth about 5 minutes. Add the melted chocolate and mix until combined.
   

ASSEMBLE

1. Center one cake layer on an 8-inch round cake board and place on a cake turntable. Spread about 3/4 cup chocolate buttercream on top in a smooth layer. Place a second cake layer on top and spread another 3/4 cup chocolate buttercream on top in an even layer. Add the last cake layer on top (bottom side up). Cover the cake in a thin layer of buttercream creating a crumb coat and chill in the freezer for 15 minutes or in the refrigerator for 30 minutes.
   
2. Spread a heaping dollop of buttercream on top of the chilled cake and spread the buttercream out in an even layer. Place a parchment paper lined 8-inch round acrylic disk down on top of the buttercream (parchment paper side down). Apply more buttercream to the sides of the cake and using an offset spatula smooth onto the cake.
   
3. Place a metal cake scraper on to the sides of the bottom cake board and top acrylic disk, and rotate the cake turntable until the buttercream is smooth on the sides of the cake.
   
4. Chill the cake in the freezer for 15 minutes or in the refrigerator for 30 minutes before embossing the cake.
   
5. Using an impression mat, emboss the cake on the sides. Insert an offset cake spatula under the acrylic disc but over the parchment paper and carefully turn the cake turntable until the disk releases. Chill the cake in the refrigerator while you prepare the royal icing.
   

ROYAL ICING

1. In the bowl of a stand mixer, with the whisk attachment attached, whisk together the meringue powder and water on high speed until soft peaks form.
   
2. Add the powdered sugar and vanilla extract and beat until the icing is smooth, shiny and has increase in volume, about 10 minutes.
   
3. Remove about half of the icing and place in a separate bowl.
   
4. With the remaining icing in the mixer bowl add a couple teaspoons of water to thin the icing until its a pipeable consistency.
   
5. Fit a piping bag with a #7 piping tip and fill with the pipeable royal icing. Pipe over the embossing on the cake.
   
6. Fit a #1M piping tip on to a piping bag and fill with the reserved (thick) royal icing. Pipe swirls around the edge of the cake. Carefully transfer the cake to a cake pedestal and sprinkle edible glitter on top right before serving.