Heather from Sherry Trifle chose a very straightforward chocolate cake laden with three forms of ginger-freshly grated, ground and stem ginger. I’m sure there are some embellishments that can be done with this cake, but I saw no reason to “mess with a good thing”, so to speak. Stem ginger can be ordered online which I had no time to do or can be purchased at an Oriental grocer, again I had no time to track down a grocer that carried it. I just omitted it, but added candied ginger to whipped cream topping. 
Head over to Heather’s blog for the recipe. If you have the book, “Baking From My Home to Yours, the recipe is on page 212.
I left out the stem ginger as well, but it was amazing, nonetheless! Yours looks gorgeous!
I didn’t mess with it much.I lessened the amount of ginger and doubled the icing.
c’est superbement réussi Lynne, comme d’habitude 🙂
It looks really good – too bad I buckled under crossed eyes and wrinkled lips – a definite moment of weakness! Everyone’s cakes look SOOO good
your photos are gorgeous! I left out the stem ginger too because even though I like the flavour of ginger, I dont like big chunks of it
Looks just fine to me. I left out the stem ginger too.
I love the dark chocolate icing on your cake – YUM! I could not find stem ginger so I used candied … very good!
Oh wow, I’m hyperventilating.
I followed the recipe pretty much to a “t”, aside from halving it, and I thought it was really good. Yours looks great! 🙂
This looks really good. I wish I had time to make it this week. Your photography is beautiful, by the way!
I agree – no time for stem ginger! And didn’t feel like anything was missing.
yours turned out so much more presentable than mine!