Sticky Gingerbread Cake

METHOD

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