That is Ginger not stem ginger pictured, it works, but stem ginger is much better.
Dark choclate Shavings (for topping) 25 ml Espresso 1 ball Stem Ginger 2 large Eggs 175 g Self Raising Flour 250 g Golden Caster Sugar 60 g Cocoa Powder 150 ml Butter milk 2 tsp Coffee Essence 1/2 tsp Baking Powder 120 g Unsalted Butter 10 g Unsalted Butter (for greasing) 260 g Icing Sugar 120 ml Vegatble Oil 10 g Unsalted Butter
Pre-heat oven to 180 Degrees. Grease with unsalted butter 2 20cm/8inch cake tins, line base with grease proof paper.
250 g Golden Caster Sugar 120 ml Vegatble Oil 2 large Eggs
Whisk golden caster sugar, vegetable Oil and eggs.
150 ml Butter milk 25 ml Espresso
Once pale and fluffy add butter milk and espresso, whisk again.
175 g Self Raising Flour 60 g Cocoa Powder
Slowly add self raising flour and cocoa powder, mixing and folding until well combined.
Add equally into the prepared cake tins, Bake for around 20 minutes, until golden and risen.
Leave cakes to cool in tins for about 10 minutes than transfer to rack to cool completely.
1 ball Stem Ginger
Finely chop stem ginger
120 g Unsalted Butter 260 g Icing Sugar
Add butter to large bowl and whisk until smooth (about 1 minute).
Gradually add the icing sugar, whisk until light an fluffy.
2 tsp Coffee Essence
Added chopped stem ginger and coffee essence to bowl and whisk until mixed (30 seconds).
Place one cake on plate, then spread with two thirds of the icing. Add second layer of cake and cover with remaining icing. Top with cocoa powder or dark chocolate shavings.