190g butter, chopped
1 cup soft brown sugar
½ cup golden syrup
1 ½ cups self raising flour
¼ cup Cadbury Bournville Cocoa
2 tsp ground ginger
1 tsp cinnamon
¼ cup sour cream
2 tbsp glacé ginger, finely chopped
100g Cadbury white chocolate melts
40g unsalted butter, chopped
125g spreadable cream cheese, softened
¾ cup pure icing sugar, sifted
Combine the butter, sugar and golden syrup in a saucepan and gently heat to melt and combine, then remove from the heat and allow to cool slightly.
In a large bowl, sift together the flour, cocoa, ginger and cinnamon. In a separate bowl, whisk together the eggs and sour cream.
Make a well in the centre of the dry ingredients and pour in the butter and egg mixtures, then stir to combine. Stir through the glacé ginger. Pour into a greased and paper-lined 28cm x 18cm slice pan (ensure paper extends 5cm above the top of the pan).
Bake in a moderate oven (170°C) for 30-35 minutes or until cooked and golden. Cool on a wire rack. Store in an airtight container until required.
While the cake is baking, make the frosting:
Combine white chocolate and unsalted butter in a double boiler/bain-marie, stirring until melted and combined. Remove from the heat and cool slightly.
Beat together the cream cheese and icing sugar until combined, then beat in the chocolate mixture. Pipe or spread the icing onto the cooled slice, cut and serve.