Humble gingerbread becomes stately layer cake

Directions

1. 1
   Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 2 8-inch round cake pans and line with parchment.
2. 2
   Whisk flour, cocoa, ground ginger, baking powder, cinnamon, salt, pepper and cayenne together in large bowl.
3. 3
   Whisk coffee, molasses, and baking soda in another bowl until combined.
4. 4
   Add sugar, oil, eggs and fresh ginger; whisk until smooth.
5. 5
   Whisk coffee mixture into flour mixture until smooth.
6. 6
   Pour 1-1/3 cups batter into each prepared pan.
7. 7
   Bake until toothpick inserted in center comes out clean, 12 to 14 minutes.
8. 8
   Let cool in pans on wire rack for 10 minutes.
9. 9
   Remove cakes from pan, discard parchment; cool completely on rack, about 2 hours.
10. 10
    Clean pans. When completely cool, regrease, reflour and line with fresh parchment. Fill with remaining batter and bake.
11. 11
    Line edges of cake platter with 4 strips parchment to keep platter clean.
12. 12
    Place 1 cake layer on platter.
13. 13
    Spread 3/4 cup frosting evenly over top, right to edge of cake.
14. 14
    Repeat with 2 more cake layers, pressing lightly to adhere and spreading 3/4 cup frosting evenly over each layer.
15. 15
    Top with remaining cake layer and spread remaining frosting evenly over top and sides of cake.
16. 16
    Garnish top of cake with crystallized ginger, if using.
17. 17
    Refrigerate until frosting is set, about 30 minutes, before serving. (Cake can be refrigerated up to 2 days; serve at room temperature.)