I wanted to make a ginger cake but came across this recipe from Mary Berry that added cocoa powder, so I decided to give it a try. As there was only 2 of us I made a mini version. The combination of Chocolate and Ginger is just so moreish!

Serves 4 (double quantities for a 20″ size cake)

100g butter at room temperature

25g Cocoa powder

2 tbsp semi skimmed milk

2 medium eggs

90g self raising flour

1 tsp baking powder

1 tsp ground ginger

125 g caster sugar

1 tsp stem ginger

For the topping and filling:-

115g icing sugar

60g butter at room temperature

1 tbsp of stem ginger syrup

1 tsp semi skimmed milk

1 tsp of Stem ginger bits for topping.

1. Grease and line 2 cake tins, I used 2 x 5″ springform tins.
2. Preheat oven to 160 deg on fan.
3.  Put the cocoa powder into a large, heatproof bowl. Stir in 3 tablespoons of boiling water, then add the milk. Mix to make a smooth paste.
4. Add all the remaining ingredients and mix with an electric whisk for a few minutes, but watch not to over mix as you want it light and fluffy.
5. Divide the cake mixture evenly between tins and bake in oven for about 25-30 minutes. Then remove and allow to cool in tins for a few minutes before removing to cool completely on a rack.                               
6. To make the filling, sift the icing sugar into a bowl, add the stem syrup, milk and butter and whisk with an electric mixer until well blended.
7. Take 1 of the cakes and if needed trim the top of the cake so you have a flat base then spoon some of the mixture on and smooth with a palette knife. Take the other cake and place on top, then spoon the rest of the mixture and smooth with the palette knife. Finally garnish with the stem ginger pieces.
8. Serve with a lovely cuppa.