Preheat the oven to 180°C, gas mark 4 and grease and line two 22cm round cake tins with greaseproof paper. Combine the butter, golden syrup and black treacle in a saucepan and heat gently until the butter has melted. Set aside to cool.

Put the stem ginger and ginger syrup into a small food processor, blend to a smooth paste and stir into the butter and treacle mixture. Whisk the eggs and milk together until smooth then whisk into the butter and treacle mixture.

Combine the dry ingredients in a large bowl and rub together with your fingertips to break down the muscovado sugar to a fine crumb. Beat in the wet ingredients until smooth then divide the mixture between the two prepared tins. Bake for 30 minutes until a skewer or cocktail stick inserted into the centre comes out clean. Transfer to a wire rack to cool before turning out.

Meanwhile make the frosting. Beat the soft cheese and butter together in a stand mixer (or use an electric hand whisk) until smooth then gradually beat in the icing sugar. Whisk for 2 minutes until pale. Finely grate the ginger (no need to peel) then squeeze the juice through a sieve into the frosting. Beat until smooth then chill until ready to assemble.

When youre ready to assemble the cake, sandwich the two cakes together using half of the frosting. Pipe or spread the remaining frosting on top of the cake and serve immediately.