Step #1
Add all the cake ingredients to a bowl and mix until smooth. Grease two cake tins and divide the mixture evenly between them.
Step #2
Bake at 150°C for 25–35 minutes or until cooked through.
Step #3
While the cakes bake, gently melt the butter, brown sugar and treacle. Stir until smooth, then add the cream and heat until glossy.
Step #4
Once baked, spoon a little sauce over each sponge and leave to cool in the tins. Beat the butter for the buttercream for 3–5 minutes until pale.
Step #5
Add icing sugar, ground ginger, milk and a bit of toffee sauce. Mix until smooth and spreadable. Remove the cakes from the tins. Spread buttercream and a drizzle of sauce on one, then place the other on top.
Step #6
Top with more buttercream, a drizzle of sauce, crushed ginger biscuits and a dusting of icing sugar.
