method
1. Cream the butter with the sugar and 2 tablespoons of the ginger wine until pale and fluffy. Gradually beat in the eggs.
2. Sift the flour with the cocoa and fold into the creamed mixture using a metal spoon.
3. Turn into a well greased 9 inch ring tin and bake in a moderate oven (160°C, 325°F) for 40 to 45 minutes. Turn out and cool on a wire rack.
4. While the cake is still warm, drizzle the remaining ginger wine over it, until absorbed.
5. Melt the chocolate with the butter for the icing. Allow to cool slightly, then drizzle the icing over the cake.
6. Whip the cream until stiff and, using a piping bag fitted with a large star nozzle, pipe the cream along the top of the cake.
7. Decorate with pieces of Candied ginger.
