Cake:
1 3/4 cups (8.8 ounces) all purpose flour
1 1/2 cups (10.5 ounces) sugar
1/4 cup (3/4 ounce) cocoa powder
2 tablespoons ground ginger
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon instant coffee granules
3/4 teaspoon salt
1 cup water
3/4 cup vegetable oil
3/4 cup molasses
3 eggs
Frosting:
2 packages cream cheese
1 cup powdered sugar
1 cup heavy whipping cream, cold
Make the cake:
Preheat oven to 350. Grease and flour two 9 inch cake pans.
In a large bowl, mix together flour, sugar, cocoa powder, ginger, baking powder, cinnamon, coffee granules, and salt.
In a second bowl, whisk together water, molasses, vegetable oil, and eggs. Pour the wet mixture into the dry and whisk until smooth. Divide among the cake pans and bake on the middle rack until the center is set, 15 to 25 minutes.
Cool cakes in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Make the frosting:
Beat cream cheese until smooth. Add the powdered sugar and beat until combined. Add the cream and whip on high until thickened.
Place one cake layer on a serving platter. Spread 1/3 of the frosting on the layer of cake. Add the second layer and spread with half the remaining frosting. Spread the last of the frosting on the sides of the cake.
If desired, decorate the top of the cake with a ring of candied ginger bits sprinkled over.
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