Cobweb Coffee Ginger Cake

Preheat the oven to 180oC, gas mark 4. Grease and line 2 x 20cm round tins.

Beat the butter, sugar, stem ginger and syrup until pale and fluffy. Add the eggs one at a time, then mix in the Camp Coffee Essence. 

Mix together the flour, baking powder and ground ginger and sift over the butter mixture then fold in. Divide between the two tins and bake for 25-30 minutes until golden and a skewer comes out clean.  Allow to cool.

To make the icing, whisk the butter in a bowl until softened, gradually add in the icing sugar, then whisk in the Camp Coffee Essence.

Sandwich the cakes together with the icing - place one cake on a serving plate and spread with the icing, top with the other cake, bottom side up.

For the ganache:Cob heat the cream in a small saucepan and bring to a simmer. Remove from the heat and add the chocolate, stir until melted and shiny.  Place the icing sugar in a small bowl and mix in 1-1½ tsp water until smooth and thick enough to pipe. Transfer to a small piping bag.

Spread the chocolate ganache over the top of the cake smoothing out the surface and allow to cool. Pipe the white icing in circles, starting small in the centre and about 1-2cm apart going out to the edges, use a cocktail stick or skewer, drag from the centre out to create a cobweb effect.