Serves 12
Preparation time: 30 minutes
Cooking time: 25-35 minutes
175g (6oz) Flora Buttery, plus extra for greasing the tins
175g (6oz) caster sugar
3 eggs
150g (5oz) self-raising flour, sifted
1 tsp baking powder
25g (1oz) cocoa powder
55g (2oz) stem ginger in syrup, chopped
2 tbsps ginger syrup
For the icing:
55g (2oz) Flora Buttery
2 tbsps ginger syrup
2 tbsps milk
275g (10oz) icing sugar, sifted, plus 2 tbsps extra
2 tbsps chocolate curls or flakes, to decorate
Preheat the oven to 170°C/160°fan/ 325°F/gas 3.
Place all the cake ingredients in a mixing bowl then beat with a wooden spoon until smooth. Pour into two greased and bottom-lined 18cm (7in) sandwich tins and smooth the tops.
Bake in the oven for 25-35 minutes. Turn out and cool on a wire tray.
For the icing, put the Flora, ginger syrup, milk and icing sugar into a bowl over hot water and mix.
Take 6 tablespoons of the mixed icing and add the extra 2 tablespoons of icing sugar, mixing well. Use this to sandwich the cakes together.
Pour the remaining icing over the cake and decorate with chocolate curls or flakes.