Directions

1. Prepare 2 x 18 cm round cake tins. Grease the sides and layer the base and sides with parchment paper. Set aside.

2. Preheat the oven to 160°C (with the fan setting, or 180°C without the fan).In a large pot, melt together butter and brown sugar over low heat.

3. Once the ingredients have melted, take the pot off the heat, add honey, plum preserve, all the spices and cocoa. Whisk together just until combined.

4. Take off the heat, transfer to a large bowl and set aside to allow to cool for 5 minutes.

5. In a small bowl, whisk together the eggs. Add milk and espresso to the chilled cake mixture and whisk together.

6. Pour in the eggs, baking powder and baking soda and mix with an electric hand mixer on low speed just until everything is combined.

7. Add the flour and mix with an electric mixer for at least 30 seconds, until everything is combined.

8. Ensure that no lumps remain before transferring to the prepared cake tins. Distribute the batter evenly between the two cake tins.

9. Insert both tins into the pre-heated oven and bake at 160°C for 40-45 mins or until a toothpick inserted in the middle comes out clean.

10. Take out of the oven and cool completely on a wire rack.

11. Take the chilled gingerbread cake out of the tins.

12. Place one cake on a plate or a cake stand, spread the plum preserve evenly and gently press the second cake on top.

13. Place chocolate in a medium, microwave proof bowl.

14. Microwave for approx. 1 minute or until the chocolate has melted. Set aside.

15. In a large bowl of a stand mixer fitted with a whisk attachment, whisk double cream. When the cream reaches a desired consistency, add the mascarpone cheese and icing sugar, mix together just until combined.

16. Pour in the cooled melted chocolate, whisk to combine. Decorate as desired and serve.