Cream the butter and sugar together then starts on slow speed until fluffy then add 3 eggs whizz one at a time and until nice light air texture, then add 1 tsp vanilla essence. In a small bowl mix 165g flour and 1 tsp baking powder with a colander, then put this into the eggs mixture and mix with a big spatula by hand. If the dough is too thick then splash 2 tbs milk and mix until almost dropping consistency, just starting to drop.

Prepare a deep round non-stick tin with loose bottom, buttered the base and sides, floured all over then shake off the flour to avoid the sponge sticking. Then pour the dough over the tin, smooth top surface with the back of the spatula make sure no peaks on my sponge. Tap the tin on the bench strongly a few times making sure there's no air pockets that might formed in the mixture.

Put into the preheated oven, bake 30-35 minutes 180 Celcius degrees. In the mean time prepared the ginger cream. In a small bowl put 50g melt butter and 150g chopped chocolate sliced thinly and then mix. In another bowl put the fresh 300ml Double Cream, add 2 tbs Golden syrup, and whisking by hand which is better to control, until form a little stiff peak.

Peel the skin fresh 3 inches ginger, with the grated chop the ginger nicely almost like a puree onto the whipped cream mixture and mix. Then put in the fridge.

Take the sponge from the oven, put on the bench. With a sharp knife try to loose on the outer sides, inserted all around the sides, before turning out, then take off the bottom tin. Let the cake to cool. Then with a knife split the sponge cake cut in half. Spread on top half the whipped cream with a metal spatula and smooth the surface. Then put the other half of the sponge cake on top and press down with both Palm hands.

With a ladle of soup spoon pour the chocolate mixture on top of the cake, be generous in pouring and making sure that the top and sides are well coated. With the spatula smooth the top surface. Let it set for an hour. Ready to serve. 😍😙