Chop the white chocolate finely and place it in a heatproof bowl. Warm the cream until just steaming, then pour it over the chocolate. Let it sit for a minute, then stir until smooth and glossy. Set aside to cool to room temperature, then chill slightly until it thickens to a spreadable consistency.

In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, salt and all the spices. This ensures everything is evenly distributed before the wet ingredients go in.

In a stand mixer or separate bowl, beat together the butter, light brown sugar and molasses until light and fluffy. Add the eggs one at a time, mixing until fully incorporated. Pour in the cooled espresso and mix again until smooth.

Add the dry ingredients to the wet in two additions, alternating with milk. Stir gently just until combined to keep the batter soft and fluffy.

Divide the batter evenly between three greased and lined 6-inch tins. If you just have one tin, add one third of the mixture into the tin and bake, then repeat a second and third time. This will obviously take longer.

Bake until the tops spring back when gently pressed and a skewer inserted in the centre comes out with just a few moist crumbs. Leave to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.

Once your ganache has cooled and thickened, whip it gently with icing sugar until light and fluffy. It should hold its shape but still spread easily.

Place the first layer on a cake board and spread a layer of whipped ganache on top. Repeat with the second and third layers. Cover the entire cake in a thin crumb coat, chill, then apply a final thick layer of ganache. Using a palette knife, make patterns in the ganache.