Xmas Chocolate Ginger Cake

Chocolate Ginger Cake:

Preheat the oven to 160°C (conventional bake). Grease 2 x 20 cm loose bottom sandwich cake tins and line the bases with baking paper.

Beat the butter and sugar with electric beaters until pale. Add the eggs one at a time, beating well after each addition.

Sift flour, baking powder, cocoa and Gregg's Ground Ginger into the creamed mixture and fold in gently, adding the milk as you go. Spoon the mixture evenly into the prepared cake tins, spreading the mixture out with a spatula. Bake for 30-35 minutes, or until a skewer inserted into the middle of the cake comes out clean. Cool in the tins for 5 minutes, before turning out onto a cake rack. Allow to cool completely.

Ginger Caramel Frosting:

Put the butter, brown sugar, cream and Gregg's Ground Ginger into a small saucepan. Stir over a medium heat until butter melts and mixture comes to the boil. Reduce heat and continue cooking and stirring for a further 2 minutes. Remove from the heat. Transfer to a mixing bowl and allow to cool completely.

Once cold add the icing sugar and with electric beaters, beat until smooth, adding a little extra cream if necessary to ensure a smooth spreadable consistency.

Chocolate Ganache:

Break the chocolate into small pieces and place in a bowl. Heat the cream until almost boiling. Pour over the chocolate. Gently stir to melt the chocolate. Avoid over stirring. The ganache should be smooth and glossy. Allow to stand for a few minutes until the ganache thickens slightly but is still pourable.

To assemble the cake:

Place 1 cake topside down on a cake rack and stand on a piece of baking paper. Spread over the ginger caramel frosting. Place the other half topside uppermost on top.

Pour over the thickened chocolate ganache and gently swirl the ganache with a knife. Scatter over the chopped glace ginger if wished.

Allow the chocolate ganache to set before serving.