Preheat the oven to 180°C (350°F). Prepare a baking tray with baking paper. For a tall, thick cake, use a smaller and deeper baking tin (27×34 cm).

In a large mixing bowl, whisk together the eggs, brown sugar, cinnamon sugar, and vanilla sugar on high speed until the mixture becomes light and creamy.

Add the pumpkin puree, oil, and vanilla extract, and whisk until fully combined.

Sift together the cake flour, baking powder, and all the spices (cinnamon, nutmeg, cardamom and ginger). Slowly fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

Pour the batter into the prepared baking tray and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let the gingerbread cool in the tray.

In a saucepan over medium heat, melt the sugar slowly, stirring occasionally, until it turns a deep amber color.

Add the butter and whisk on the low fire until melted - usually it takes 3 minutes.

Take the caramel off the stove and stir in the whipping cream and a pinch of salt. Continue whisking until the caramel is smooth.

Let it cool for a few minutes before pouring it over the cooled gingerbread cake. Keep the caramel in the fridge.

Melt the dark chocolate in a heatproof bowl over a pot of simmering water, or in short intervals in the microwave.

Once the salted caramel has set slightly, pour the melted chocolate evenly over the top of the caramel layer.

Let the cake cool completely, or chill it in the refrigerator for 2-3 hours to set the caramel and chocolate layers.