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For the cake
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Pre heat the oven to 180 degrees C.
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Line two 8 inch pan with parchment paper and brush with oil on the sides.
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Dust with flour.
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Keep aside.
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Mix whole wheat flour, baking powder, baking soda, salt, ground ginger, cinnamon,nutmeg and all spice in a bowl.
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Sieve twice to incorporate some air in the flour.
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Keep aside.
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Mix honey and coffee in a bowl and keep aside.
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Add butter and brown sugar in a bowl.
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Beat with a hand mixer or a stand mixer till light and fluffy. ( Approximately 4-5 minutes on high speed )
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Add eggs, one at a time and mix well after each addition.
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Add half of the flour mixture to the bowl and mix on low speed till just mixed.
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Add the honey and coffee mixture and mix.
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Add the remaining flour mixture and mix on low speed till mixed or you can use a spatula to mix.
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Pour the batter in the prepared pan equally.
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Bake for 30-35 minutes, till a tooth pick comes out clean.
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Remove the cakes from the oven.
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Let them cool in the pan for 5 minutes.
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Remove from the pan and cool on a cooling rack.
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For the frosting
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Whisk butter and cream cheese with a hand mixer or stand mixer till light and fluffy.
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Add vanilla extract and powdered sugar and mix well.
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Whip till creamy.
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Assembling the cake
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Keep one cake on the plate.
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Top with 2 tbsp of frosting.
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Spread the frosting evenly.
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Cover the cake with the second cake.
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Spread the frosting evenly to cover the cakes.
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Decorate as you like or with gingerbread cookies as I did. ( recipe to make gingerbread cookies coming up soon )