Mocha Ginger and Caramel Layer Cake

Mocha layer:

• 120g butter
• 90g caster sugar
• 1 tsn vanilla essence
• 2 eggs
• 115g self-raising flour
• 40g cake flour
• 55g cocoa powder
• 1/2 tsn salt
• 1/4 tsn bicarbonate of soda
• 6 tsn instant espresso coffee granules
• 120ml buttermilk

Ginger layer:

• 125g butter
• 150g sugar
• 1 tsn vanilla essence
• 2 eggs
• 160g self-raising flour
• 1 tsn ground ginger
• 2 tsn grated ginger
• 1 + ½ tsn ground cinnamon
• ¼ tsn all spice
• ½ tsn salt
• 1/4 tsn bicarbonate of soda
• 125ml buttermilk

Buttercream:

• 60g butter
• 20g icing sugar

Caramel frosting:

• 130g white sugar
• 20ml water
• 50g brown sugar
• 180ml thickened cream

Method:

1. Preheat the oven to 180c and line 2 x 25cm round cake tins with baking paper.
2. Firstly, make the Mocha cake layer by using electric beaters to beat the butter, sugar and essence for 5 mins or until light and fluffy.
3. Add in the eggs one at a time and ensure you beat thoroughly between each addition.
4. Sift in the flours, cocoa powder, salt and bicarbonate of soda into the butter mix.
5. In a separate small bowl add the coffee granules to the buttermilk, stir until well combined and pour into the butter mix.
6. Beat the mix with electric beaters until just combined.
7. Pour mixture into 1 of the prepared pans and bake for 1 hour or until a skewer inserted in the center comes out clean.
8. Meanwhile, make the Ginger cake layer by whisking with electric beaters the butter, sugar and essence for 5 mins or until light and fluffy.
9. Add in the eggs one at a time and ensure you beat thoroughly between each addition.
10. Sift in the flour, spices, salt and bicarbonate of soda into the butter mix.
11. Pour the buttermilk into the butter mix.
12. Beat the mix with electric beaters until just combined.
13. Once the mocha cake that is baking in the background is cooked leave the cake in the tin for 5 mins, then place onto a cooling rack to cool.
14. Pour the ginger cake layer mixture into the 2nd prepared pan and bake for 45 minutes or until a skewer inserted in the center comes out clean.
15. Once the ginger cake is cooked leave the cake in the tin for 5 mins, then place onto a cooling rack to cool.
16. To make the buttercream beat the butter and icing sugar for 5 minutes, place in the fridge for later use.
17. Now make the caramel by place the white sugar and water into a saucepan, on a high heat, stirring until the sugar has dissolved.
18. Leave the mix without stirring until the sugar syrup is golden is colour, take off heat.
19. Add the brown sugar and 80ml thickened cream to the caramel (be careful of the caramel spitting when adding the cream) and mix with a metal spoon until the caramel is smooth and glossy, leave aside to cool completely.
20. In a separate bowl beat the remaining 100ml thickened cream with electric beaters until soft peaks form.
21. Add the completely cooled caramel to the cream and beat slowly until the caramel is combine and firm peaks form, set aside.
22. To assemble the cake, cut the tops of both cakes to ensure both are even and flat on top.
23. Place the mocha cake layer onto a plate, then using a piping bag with a circular nozzle pipe an icing border around the mocha cake layers top.
24. Spoon 1/3^rd of the caramel frosting into the center of the buttercream icing and smooth with the back of the spoon.
25. Add the ginger layer on top of the icing and spread the top of the cake and sides with the remaining caramel frosting.
26. Top with grated dark chocolate, extra grated white chocolate and a pinch of ground ginger if desired.

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