When making the chocolate ganache it is important not to over stir as the fat in the chocolate and cream will come out which will result in the set ganache having a discoloured whitish bloom on the surface.
Make sure you use a good quality cocoa powder to ensure a rich chocolate flavour.
This cake can be cooked in a 20 cm deep cake tin - cooking time will be 60-65 minutes. Allow to stand in the tin for 5 minutes before turning out onto a cake rack to cool completely. Once cold cut the cake in half horizontally using a serrated knife. Complete as per the recipe.
If you don't want to make the chocolate ganache, cook the cake in a deep tin. Allow to cool completely and spread the ginger caramel frosting over the top of the cake. Scatter over the chopped glace ginger.
The cake can be made and frozen if wished: Wrap tightly in plastic wrap and put in a sealable bag. Thaw before cutting and filling with the frosting and topping with the chocolate ganache.