Making the Gingerbread Cake:

1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
2. Whisk together flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt in a medium bowl.
3. Beat softened butter and brown sugar in a large mixing bowl until light and fluffy.
4. Mix in molasses and eggs until combined.
5. Gradually add dry ingredients to wet ingredients, alternating with hot water. Mix until just combined.
6. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely.

Preparing the Vanilla Pudding:

1. Whisk together milk, sugar, cornstarch, vanilla extract, and salt in a medium saucepan.
2. Cook over medium heat, stirring constantly until thickened and bubbling.
3. Remove from heat and stir in butter until melted. Let cool slightly, then refrigerate until chilled.

Making the Whipped Cream:

1. Beat heavy cream with powdered sugar and vanilla extract in a mixing bowl until stiff peaks form. Set aside.

Assembling the Trifle:

1. Cut cooled gingerbread cake into small cubes.
2. Layer the ingredients in a trifle dish or individual glasses: start with gingerbread cubes, then vanilla pudding, then whipped cream. Repeat layers, finishing with whipped cream on top.

Garnishing and Chilling:

1. Top with crumbled gingerbread cookies and a sprinkle of ground cinnamon.
2. Cover and refrigerate for at least 2 hours before serving.