Double fudgey chocolate cake with a gingerbread forest | Sainsbury`s Magazine

Ingredients

• 2 tbsp cocoa powder
• 200g really soft butter, plus a little extra for greasing
• 225g self-raising flour
• 2 tsp baking powder
• ½ tsp ground cinnamon
• a small pinch of ground ginger
• 250g light muscovado sugar
• 2 tbsp crème fraîche
• 4 large eggs, lightly beaten
• 50g butter
• 25g light muscovado sugar
• 125g plain flour
• ½ tsp bicarbonate of soda
• 1 tsp ground ginger
• 2 tbsp golden syrup
• 1 tsp black treacle
• 100g dark chocolate (about 50% cocoa solids)
• 150g icing sugar
• 1 tbsp cocoa powder
• a pinch of ground ginger
• 100g cream cheese
• 75g really soft unsalted butter
• 200g dark chocolate (about 50% cocoa solids)
• 200ml double cream
• gold edible glitter
• gold candles