Heat oven to 350℉/177℃.

Spray an 8-inch square pan with baking spray. Set aside.

In a medium bowl, whisk together flour, gingerbread spice, baking powder, and baking soda. Set aside.

With an electric mixer, beat butter and sugar until light and fluffy, about 2-3 minutes.

Add eggs, one at a time, beating well after each addition.

Beat in molasses.

Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Do NOT over mix.

Pour into prepared pan.

Bake for 35-40 minutes, or until cake tests done.

In a large bowl, whisk together sugar and cornstarch.

Add egg yolks.

Whisk until well combined.

In a medium saucepan, heat milk just until it starts to bubble around the edges.

Whisk hot milk into egg mixture in small amounts to avoid scrambling the eggs.

Return to saucepan.

Cook and stir over medium low heat until thickened, about 5-8 minutes.

Remove from heat.

Whisk in vanilla, butter, and chocolate.

If not using immediately, pour into clean bowl, cover with plastic wrap touching the surface, and refrigerate.

Combine all ingredients in a medium bowl.

Beat with an electric mixer to medium peaks.

Cover and refrigerate until ready to use.

Cut cooled cake into 1-inch cubes.

In individual glasses, place 1 layer of cake cubes.

Top with ½ inch of pudding.

Spoon ½ inch of Chantilly cream over pudding.

Repeat layers to top of serving dish.

Top with Chantilly cream.