Heat the oven to 180C/160C fan/gas 4. Brush a 12-hole mini bundt tin liberally with the oil, then sprinkle some cocoa powder into each hole. Shake the tin and knock it against your hand to make sure the moulds are evenly coated in the cocoa. Put the butter, sugar and golden syrup in a pan over a medium heat and warm until the butter has melted. Pour in the coffee and milk, remove from the heat and set aside to cool slightly.

Combine the spices with the cocoa powder, flour, bicarb and a pinch of salt in a large bowl. Make a well in the centre and pour in the eggs. Whisk in, gradually mixing the flour in from the sides. Once it has become a thick paste, slowly whisk in the melted butter mixture. Transfer to a jug, then divide the mixture between the moulds and bake for 15-20 mins until a skewer inserted comes out clean.

Meanwhile, put the dark chocolate in a heatproof bowl. Warm the cream in a small pan until just steaming, then pour this over the chocolate and leave to melt for 5-10 mins. Stir into a glossy ganache, then set aside to firm up a little – you want the ganache to be pourable, but not too runny.

Carefully turn the cakes out onto a wire rack to cool, then drizzle over the ganache. Scatter over the crystallised ginger and leave to set. Will keep in an airtight container for up to five days.