Gingerbread Layer Cake

This Christmas I decided to "pimp up" my gingerbread a bit, after a last minute inspiration. I saw a photo of this cake, literally a day before making the cake and decided it's an absolute must this Christmas.
I really like how the cake combines gingerbread and gateau type cake features, it's both presentable and delicious.

The cake (4 layers):

150 g honey (liquid)
200 g butter or margarine
500 g plain flour
3 yolks
4 tbsp milk
1 tbs purified soda
100 g sugar
1 tbsp ground ginger
1 tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cardamon
1tsp ground cloves
a pinch of ground black pepper

Combine the ingredients in a large bowl - as it's really hard to do, you may be best off using dough whisks on a food mixer. Cover the bowl with cling film and put into the fridge for 24 hours.
After that time, divide the dough into 4 parts, place on a baking paper-lined baking tray and bake in 180C for about 15 minutes. Leave to cool.

 

The cream:

2 cups of milk (about 500 ml)
4 tbsp grit
300g icing sugar
250 g butter or margarine
vanilla sugar
vanilla extract

Additionally:
About 200g jam - plum or black currant  - to be spread alternatively with the cream.
Boil the milk, stir in the grit and sugar, reduce the heat and simmer stirring from time to time until it thickens. Leave to cool. Whisk the butter until fluffy, then gradually add cold milk and grit mixture (1 tbsp at a time), whisking all the time.

Spread the cream and jam on alternative layers of the gingerbread, then press the cake gently on the top. Cover with chocolate.

Chocolate spread: 

100g butter or margarine
150 g icing sugar
2 tbsp cocoa powder

Melt the butter, add sugar and cocoa, simmer for a few minutes, stirring continuously, until the mixture is smooth and shiny, and begins to thicken. It's ready to spread on the cake.

The cake is best if prepared 2-3 days in advance. Store in the fridge.