1. For the cake: Place a rack in center of oven and heat to 350 degrees. Grease and flour two 9" cake pans. Trace two 9" circles on parchment paper and cut out. Line bottoms of pans with parchment and grease.

2. In a medium bowl, whisk flour, cocoa powder, ground ginger, baking powder, baking soda, allspice, cinnamon, espresso, 3/4 teaspoon salt, and cloves. In a large bowl, whisk brown sugar, molasses, melted butter, and eggs until smooth.

3. Add buttermilk, fresh ginger, and 1 teaspoon vanilla to molasses mixture and whisk until combined. Add flour mixture and whisk until no lumps remain. Divide batter between prepared pans and bake until centers bounce back when gently pressed, 37 to 42 minutes, switching and rotating pans halfway through.

4. Remove from oven and let cakes cool in pans 30 minutes. Working one at a time, invert cakes onto a parchment-lined plate; remove parchment from bottoms, then re-invert cakes onto a wire rack. Let cakes cool completely, about 1 hour.

5. For the frosting: Combine softened butter and mascarpone in the bowl of a stand mixer and fit with whisk attachment. Mix on medium speed until incorporated, about 30 seconds (mixture may look slightly curdled).

6. Add confectioners' sugar and a pinch of salt and mix on low until no dry sugar remains, about 1 minute. Increase speed to medium-high and beat until light and fluffy, 2 to 3 minutes, scraping down bowl and whisk halfway through. Add remaining 1 1/2 teaspoons vanilla and continue to beat until incorporated, about 15 seconds.

7. Combine marmalade and brandy in a microwave-safe bowl and microwave until steaming, about 1 minute. Stir in lemon zest and set aside.

8. To assemble the cake: Using a sharp serrated knife, split each cake horizontally into two layers (to make two bottoms and two tops). Place one cake bottom, cut side up, on a cake platter. Top with 1 cup buttercream and spread into an even layer. Place one cake top, cut side up, on a sheet of parchment and spread evenly with half of marmalade mixture; use parchment to lift up and invert onto frosted layer, marmalade side down. Top with 1 cup buttercream and spread into an even layer.

9. Add second cake top, cut side down. Top with 1 cup buttercream and spread into an even layer. Place second cake bottom, cut side up, on parchment and spread with remaining half of marmalade mixture; use parchment to lift up and invert onto frosted layer, marmalade side down.

10. Use 1 1/2 cups buttercream to frost top of cake, then use remaining buttercream to frost sides of cake, scraping with an offset spatula or metal bench scraper so cake layers are mostly visible. Refrigerate cake at least 1 hour and up to one day before serving.

Source: Hannaford fresh Magazine, December 2018