1. Preheat the oven to 180°C (350°F). Grease two 18cm (8-inch) baking tins* and two 15cm (6-inch) baking tins* and dust lightly with flour. Set them aside.

2. Combine the flour with both types of sugar, cocoa, gingerbread spice, baking soda, baking powder, and salt in a large bowl. Mix the eggs with buttermilk, melted butter, and vanilla extract. Add these wet ingredients to the bowl with the dry ingredients and stir well. Add the hot coffee and stir in as well – the batter will be quite runny, but that is ok.

3. Divide the batter evenly among the baking tins and bake the cakes in the preheated oven for about 30-35 minutes – or until a toothpick inserted into the centers of the cakes comes out clean. Take the cakes out of the oven and let them cool down inside the baking tins for about 10 minutes, then remove and let them cool down completely on a wire rack.

4. Chop the couverture chocolate for the buttercream and place it in a heatproof bowl. Place the bowl on top of a saucepan with simmering water (it should not touch the water) and slowly melt the chocolate. Set aside and let to cool down to room temperature.

5. Add the butter to a large bowl and mix on high speed until light and fluffy. Add the cocoa, confectioners’ sugar, and salt and mix for several minutes, first on low speed and then on high speed. Next, add the vanilla extract, heavy cream, and the cooled chocolate (sauce) and mix for about 6-8 minutes – the buttercream should look light and fluffy.

6. Cut off domed tops of the cakes (if needed) and place the first larger cake on a serving plate. Spread some buttercream on top and place the second cake on top. Coat everything with a thin layer of buttercream. Repeat the process with the smaller cakes as well. Place both layered cakes in the fridge for about 30 minutes. When nicely cooled, coat the cakes (as neatly as possible) with the remaining buttercream and then place them in the fridge for at least 2 hours more (or overnight).

7. Roll out about half of the white fondant (thinly) and cover the larger cake with it – the fondant should lie neatly and smooth on the cake. Be careful not to smear the fondant with the dark buttercream. For the smaller cake, use either white or colored fondant and cover it smoothly as well. Place the smaller cake on top of the larger one, and then decorate with additional fondant. Ice flowers and snowflakes are suitable for a winter theme.