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Mini Dark Chocolate Gingerbread Cakes

Name: Mini Dark Chocolate Gingerbread Cakes
Prep time: 40 min
Cook time: 35 min
Yield: 7-8
Ingredients: 125g Butter; 125g (⅓ Cup) Golden syrup; 125g (½ Cup) Brown sugar; 75g (⅓ Cup) Caster sugar; 70g Whittaker's 50% Dark Chocolate, chopped; 3 eggs; 200g (1 ½ Cup) Plain flour; 25g (⅓ Cup) Ground almonds; 1 ½ tsp Baking powder; 85g (½ Cup) Crystallised ginger, finely chopped; 1 ½ tsp Ground ginger; 1 tsp Mixed spice; 200ml (¾ Cup) Milk; 160g Whittaker's 50% Dark Chocolate; 160ml (⅔ Cup) Cream; ½ tsp Mixed spice; 150g Butter, softened; 225g (1 ¾ cups) Icing sugar; 1 Tbsp Cocoa; 2 Tbsp Milk; 3 Tbsp Reserved chocolate ganache; Fresh berries, whole star anise, fresh thyme or rosemary sprigs

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Mini Dark Chocolate Gingerbread Cakes

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