In a double boiler, melt chocolate. Set aside to cool slightly about 3-4 minutes. Prepare your surface by placing tin foil neatly over a large, flat baking sheet.

Pour the chocolate into a plastic baggy and cut off one corner of the baggy about 1/8th of an inch cut.

Pipe the trees out onto the foil until you have your desired about of trees. I made 4 trees each of 3 different sizes.

Place the tray in the fridge for at least 30 minutes.

Pre-heat oven to 325 degrees F. Butter three 6" round cake pans or two 8-9" pans.

In a large bowl, sift together the flour, gingerbread spice, salt, baking powder, baking soda. Set aside.

In a stand mixer with the paddle attachment, cream butter until it's just light and then beat in the brown sugar. Continue to beat until fluffy and then beat in the hot water, molasses, and flour mixture. Once just combines, beat in the eggs until fully combines.

Pour the cake batter evenly into the cake pans and bake for 30-40 minutes depending on the size of your pans. Check at 30 minutes for doneness by placing a toothpick in the center. If it comes out clean, the cake is done.

Let the cakes cool for a few minutes before taking them out of the pans and then let them cool on wire racks for about 20 minutes before assembling the tiers.

Assemble the cake by putting a hefty portion of icing in between each layer and then generously icing all the way around the cake.

Once done, neatly arrange your chocolate trees around the cake with the flat sides of the trees (the side that was directly touching the foil) facing away from the cake.

ENJOY!