Cocoa Gingerbread with Heaven Frosting

Position a rack in the center of the oven. Preheat oven to 350°. Line a 9×5-inch loaf pan with parchment paper.

For cake: In a medium bowl, whisk together flour, baking powder and 1/2 teaspoon salt.

In a large bowl, combine brown sugar, granulated sugar, cocoa powder, melted butter, 1 tablespoon vanilla, the ginger, cinnamon and cloves. Beat with a mixer on medium until well blended, about 1 minute. Beat in eggs, one at a time. Reduce mixer speed to low. Gradually add flour mixture, beating until smooth. Slowly add milk, beating until smooth.

Pour batter into prepared pan, smoothing top. Bake until a toothpick inserted in the center comes out with a few fudgy crumbs, 55 to 60 minutes. Cool completely in pan on a wire rack. Remove cake from pan.

For frosting: Place 6 tablespoons butter in a medium light-color saucepan. Cook over medium until butter melts, bubbles, turns chestnut brown and smells nutty, 5 to 7 minutes. Immediately pour browned butter into a medium bowl. Refrigerate until cool and softly set, about 20 minutes.

Add powdered sugar, 1/2 teaspoon vanilla and 1/8 teaspoon sea salt to browned butter. Starting on low and gradually increasing to medium-high, beat with a mixer until combined. (It will look quite dry.) Add cream cheese and beat until smooth and fluffy, about 1 minute. Spread frosting over cooled cake.