📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. You can also line the bottom with parchment paper for easy removal. This prevents the cake from sticking and makes cleanup a breeze.
2. In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, ground ginger, cinnamon, cloves, and nutmeg. Make sure there aren't any clumps. The spices really bring out a warm flavor!
3. In a separate bowl, cream together the butter and sugar until light and fluffy. Use an electric mixer for best results. This step is crucial for a tender cake crumb.
4. Beat in the eggs one at a time, then stir in the vanilla extract. Ensure each egg is fully incorporated before adding the next. The vanilla enhances the chocolate flavor.
5. In a small saucepan, combine the buttermilk and hot coffee. Heat until warm, but not boiling. The coffee intensifies the chocolate flavor, and the buttermilk adds moisture.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix; it can result in a tough cake.
7. Pour the batter into the prepared cake pan and spread evenly. Ensure the batter is evenly distributed for uniform baking.
8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it; oven temperatures can vary. If the top starts to brown too quickly, loosely cover with foil.
9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Cooling in the pan prevents the cake from crumbling.
10. While the cake is cooling, prepare the frosting. In a large bowl, beat together the cream cheese and butter until smooth. Smooth frosting is key!
11. Gradually add the powdered sugar, beating until light and fluffy. Be patient and add the sugar in increments to avoid a powdery mess.
12. Stir in the vanilla extract and ground ginger. Taste and adjust sweetness or ginger intensity as desired. Personalize it to your liking!
13. Once the cake is completely cool, frost the top and sides of the cake. Get creative with your frosting; swirls and patterns add a professional touch. You can also top it with crystallized ginger or chocolate shavings for extra flair.
14. Slice and serve. Enjoy the delightful combination of ginger and chocolate. Store leftover cake in an airtight container in the refrigerator.