For the cake batter, use a blender to combine the molasses, maple syrup, marmalade and coconut oil. Blend until smooth.
Sift together the flour, cacao, baking soda, salt and spices in a large mixing bowl. Pour the wet ingredients into the dry ingredients and mix until combined. Add hot water and stir.
Line two round 21cm cake tins and pour in batter, using a spatula to even out. Bake for 30 minutes.
To make the frosting, beat the Violife Original Creamy in a mixer, slowly adding the sugar, maple syrup and vanilla extract.
When the cake is cool, use a spatula to frost the cake smoothly, placing one sponge on top of the other. Place in the fridge to set. Decorate with cranberries, gingerbread biscuits, cinnamon sticks and rosemary.