Preheat the oven to 350°F. Line a 9 x 9-inch baking pan with parchment paper.

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, cane sugar, molasses, and vanilla extract. Mix on low until combined and the butter is light and fluffy.

Add the eggs, cake flour, cinnamon, cloves, ginger, baking powder, and sea salt in that order. Mix on low until combined. With the mixer on still mixing, slowly add in the heavy whipping cream. Continue to mix until you have a smooth cake batter.

Transfer the batter to the prepared pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the cake pan.

To make the icing: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cream cheese, heavy whipping cream, powdered sugar, and vanilla extract. Mix on low until combined and then speed mixer up to high and mix for 1 minute, or until light and fluffy. Scrape down the sides of the bowl and paddle and mix again until light and fluffy.

Reserve 2 tablespoons of icing in a separate bowl and add the activated charcoal to it. Mix together to combine until you have a black icing. Transfer to a piping bag with Ateco tip #6 (or you can use a piping bag or zip bag with no tip at all, just cut a very small hole).

Frost the cake with the white icing and spread evenly.

To decorate: Pipe a string of swirls and loops (get creative and freeform!) on the entire cake.

Store in an airtight container for up to 3 days in the fridge.