Mixing chocolate and a hint of ginger together creates an intriguing blend of flavours in this moist, rich cake. To make sure the ginger doesn’t sink, it’s important to chop it finely.

Preheat the oven to 180 degrees C (fan 160C/350F/Gas 4). Grease the sandwich tins and line the bottom of each with baking parchment. Put the cocoa powder into a large, heatproof bowl. Stir in 6 tablespoons of boiling water, then add the milk. Mix to make a smooth paste.

Add the remaining cake ingredients and combine using an electric hand whisk for 1-2 minutes only (or 3 minutes with a wooden spoon); do not over-mix, or the cake may not rise.

Divide the cake mixture equally between the prepared tins and level the tops. Bake for 25-30 minutes or until the cakes shrink away from the side of the tin and spring back when lightly pressed in the centre. Let the cakes cool for a few minutes in their tins, then turn them out and peel off the paper. Turn the cakes the right way up and leave to cool on a wire rack.

Make the filling and topping: sift the icing sugar into a large bowl. Add the butter, stem ginger syrup, and milk, and beat together using an electric hand whisk (or wooden spoon) until well blended. Transfer one of the cakes to a serving plate and spread half the icing over the top. Place the second cake over the filling and cover the top with the remaining icing. Use the palette knife to draw large “S” shapes to give a swirl effect, then decorate the edge with the shredded stem ginger.