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.