To make ginger ganache, put the chocolate in a small heatproof bowl. Heat the cream until almost boiling then pour over the chocolate and stir until it has meltedand the mixture is smooth. Stir in the ginger. Cool to room temperature, then chil in refrigerator until firm. Divide the mixture into 12 equal portions and roll each into a ball.

Mix the butter, sugarand syrupin a bowl using electric beaters until pale and fluffy, add eggs one at a time. Transfer to a large bowl, sift the flours and spices into a bowl, then fold into the butter mixture alternative with the buttermilk