Preheat the oven to 350 °F and place a grill in the center of the oven.  

Oil or lightly butter two 8-inch molds, cover the bottoms with parchment paper.

Pour the cocoa powder into a heat proof mixing bowl, add the coffee and blend until the mixture is smooth.

Add buttermilk to the coffee/cocoa mixture and incorporate well. Set aside.

In another mixing bowl, cream the butter, sugar, brown sugar, salt, baking powder, baking soda and spices for approximately 5 minutes, until light and creamy.

Continue mixing, adding the eggs one at a time.  

Add one third of the flour to the butter/sugar blend and mix well.

Add half the coffee preparation and incorporate fully. Continue alternately adding dry and liquid ingredients – without mixing excessively – until a smooth dough is formed.

Divide the dough equally into the two molds, cook for 1 hour, or until an inserted toothpick comes out clean.  

Let cool on a grill. Unmold delicately, placing the cake upside down to flatten the dome that formed on the top. This helps create flat layers, making stacking and icing easier.  

Slowly mix the powdered sugar, butter and salt together.

Continue mixing at high speed until the icing is smooth and light.

Add the ground ginger and the milk, whisk until homogeneous.

Set aside at room temperature.

Cut each cake in two, horizontally, creating four equal layers.

Place the first layer on a serving dish then using a metal spatula, spread on one quarter of the icing. Begin by applying a thin layer, to « seal » the surface of the cake which avoids getting cake crumbs in the remaining icing.

Place another layer of cake on the icing and repeat the exercise for the remaining two layers. Pour the remaining icing on top and decorate with candied ginger.