Grease and flour an 8x8-inch square pan. Preheat oven to 350 degrees F.
Combine dry ingredients for the gingerbread in a medium size bowl and whisk until uniform.
In a free standing mixer fitted with a paddle attachment, or you can use a hand mixer, combine the butter, molasses, brown sugar buttermilk, milk and egg. Mix on low until uniformly mixed. Slowly add the dry ingredients. Mix until just combined.
Pour batter into prepared pan and bake for 30-40 minutes. The gingerbread is done when the top springs back when lightly touched, the edges pull away from the pan and a toothpick inserted in the center comes out clean.
While the cake is baking make the sea salt caramel mascarpone cream. Whip the cream in a chilled bowl of a mixer fitted with a whisk attachment until soft peaks almost form. Whisk in the sugar. Remove whipped cream to medium size bowl. Whip together the Sea Salt Caramel Sauce and mascarpone. Gently fold this mixture into the whipped cream.
Serve a generous dollop of Sea Salt Caramel Mascarpone Cream over each slice of gingerbread. Gingerbread can be served warm or room temperature.