Heat oven to 350˚. For a 2-layer cake, grease and flour two 8-inch round cake pans and line bottom of pans with parchment paper. (For a 4-layer cake as pictured, use four 8-inch round cake pans)*. Sift flour, cocoa, ground ginger, baking powder, cinnamon, salt, pepper, and cayenne together into a large bowl.

Whisk coffee, molasses, and baking soda in second large bowl until combined. Whisk in sugar, oil, eggs and fresh ginger until smooth. Whisk the coffee mixture into flour mixture until smooth. Divide batter among prepared pans. Bake 12 to 15 minutes, or until a toothpick poked in center of cake comes out clean. Remove from oven, and let cakes cool in pans on wire rack at least 10 minutes before removing. Continue to cool completely out of pans before frosting.

To make frosting: Whisk sugar, flour, cornstarch and salt together in medium saucepan. Slowly whisk in milk until smooth. Cook over medium heat, whisking constantly, until mixture boils and thickens, about 6 to 10 minutes. Transfer mixture to a wide shallow bowl, cover surface with plastic wrap, and cool completely, about 2 hours.

Using a stand mixer fitted with paddle attachment, beat softened butter on medium-high until light and fluffy. Turn off mixer, add cooled milk mixture and vanilla and beat on medium until combined, scraping down sides of bowl as needed. Increase speed to medium high and beat until frosting is light and fluffy.

* I used the 8-inch round shallow cake pans available at Dollar Tree to bake four perfectly even layers, no trimming required. The frosting makes 6 cups, enough for a 4-layer cake.