Gingerbread Cake - Dessert Recipe | BCLIQUOR

Ingredients

• 24 oz (750 g) flour, plus extra for dusting
• 1 cup (250 ml) cocoa powder
• 1½ tsp (7 ml) salt
• 6 tbsp (90 ml) ground ginger
• 1 tbsp (15 ml) ground cinnamon
• ¾ tsp (4 ml) ground cloves
• ¼ tsp (1 ml) nutmeg
• ¼ tsp (1 ml) cayenne powder
• 1 tbsp (15 ml) + 2¼ tsp (11 ml) baking powder, divided
• 2 cups (500 ml) brewed coffee, cooled
• ½ cup (125 ml) buttermilk
• ¾ cup (175 ml) fancy molasses
• 4 cups (1 L) sugar
• 2 cups (500 ml) vegetable oil
• 9 large eggs, lightly beaten
• 3 tbsp (45 ml) grated ginger
• 4½ cups (1.125 L) sugar
• 1 cup (250 ml) flour
• 6 tbsp (90 ml) cornstarch
• 4½ cups (1.125 L) milk, divided
• 2¼ lbs (1.125 kg) butter
• 1½ tbsp (22 ml) vanilla extract
• 1 x 9¾ oz (300 ml) can condensed milk
• 1½ cups (375 ml) sliced almonds, lightly toasted
• 2 cups (500 ml) sugar
• ½ tsp (2 ml) salt
• ½ cup (125 ml) water
• 1 tbsp (15 ml) butter