1. Place your oven rack to the middle of the oven and preheat to 325 F
2. In a medium size sauce pot bring the water to a boil
3. Once the water comes to a boil, take the pot of water off the heat and whisk in the honey, molasses and baking soda to fully combine. Set aside to let cool
4. In a large bowl sift together the flour, baking powder, cinnamon, ginger, and nutmeg. Set aside
5. In another large bowl whisk together the oil, salt and brown sugar until combined
6. To the oil and brown sugar mixture whisk in the eggs until completely combined
7. Whisk 1/2 of the dry sifted ingredients into the oil, brown sugar and egg mixture until incorporated.   
8. Slowly whisk in 1/2 of your cooled water, honey, molasses, baking soda mixture
9. Add in the remaining sifted dry ingredients and liquid, whisking until consistency of cake batter
10. Line 2 rimmed cookie sheet pans with parchment paper. Distribute the batter between the two parchment lined sheet pans.
11. Place each cookie sheet in the preheated oven.
12. Cook for 20 minutes then check if it is done. To check to see if the cakes are done take a cake tester or a paring knife, insert the tip in the middle of the cake and remove to see if tester comes out clean. If the tester does not come out clean. Bake for an additional 5 to 7 minutes until cake tester comes out clean.
13. Once cakes are fully cooked, take out of the oven and let cool completely in the pans.    

1. In a small bowl make the coffee mixture by mixing the instant coffee with the hot water and vanilla extract. Set aside until needed.
2. In a stand mixer fitted with the whip attachment or hand blender, whip the cream cheese and confectioner sugar until light and fluffy. This usually takes about 2 to 3 minutes.
3. Turn off the mixer and scrape the bowl with a rubber spatula to make sure no ingredients are stuck to the bottom of the bowl.
4. Pour the coffee mixture into the bowl.
5. Turn the mixer to low speed and whip the cream cheese, confectioner sugar and coffee mixture until fully incorporated.
6. Turn the mixer to medium speed and whip the cream cheese, confectioner sugar and coffee mixture as you pour a slow steady stream of heavy cream into the bowl.
7. Whip on medium speed until light and fluffy, about 2 to 3 minutes. It should resemble whipped cream.

to assemble:

1. Take 1 cookie sheet of cooled cake, keep in the pan and spread the Coffee Cheesecake Mousse evenly on the top of the whole cake. This can be spread with an off set cake spatula.
2. The 2nd cooled cake will be put on top of the coffee cheesecake mousse. (Chinn likes to keep her cake in the cookie sheet and flip cake side down onto the coffee cheesecake mousse).
3. To store and set the assembled cake, keep the cake on the sheet pan.
4. Wrap the whole assembled cake and cookie sheet pan in plastic wrap and either put in the freezer to set up for at least an hour or the refrigerator for 2 hours or overnight. You want your assembled cake to be solid, so the assembled cake is easy to cut.
5. Once the assembled cake is chilled. The cake can be cut into any shape you want. I like to use the gingerbread man cookie cutter.
6. If the cake gets too soft to dip just place the cakes back into the freezer or fridge and let the shaped cake firm back up.

1. In a microwave safe dish melt the chocolate, cocoa butter and Nutella, in a microwave. Whisk in between heating up the chocolate. Do not heat the chocolate, cocoa butter and Nutella up more than 1-minute at a time. You want to have a nice fluid chocolate so the cakes can be dipped easily and not have a thick chocolate coating.

to dip

1. Line a cookie sheet with parchment paper. This will be the place that the dipped cakes will stay and set up.
2. Take a wooden skewer and skewer the side of the cake as if you are making lollipops
3. Submerge the whole skewered cake into the Nutella Chocolate Dip, let any access chocolate drip off.
4. Lay each dipped cake onto a parchment lined cookie sheet.
5. Once all the cakes are dipped the decorating can begin. Decorate to your liking