British Chocolate Ginger Cake with White Chocolate Ganache (Edit recipe)

The Cake

1. Preheat oven to 325°F. Grease two round 8-inch baking pans and line them with parchment paper.
2. Pour hot black tea over the chopped dark chocolate.
3. Stir until well blended. Set aside.
4. Beat eggs at high speed for 3-5 minutes until light and fluffy.
5. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
6. Add the milk, molasses, grated ginger and ginger cake mix, then mix on medium speed for one minute or until just combined.
7. Stir in the hot chocolate and mix until well combined.
8. Divide the batter evenly between the two prepared pans and bake for 25-30 minutes until toothpick inserted in center comes out clean or with a few moist crumbs.
9. Cool in baking pans for 5-10 minutes before unmolding.

The Ganache

1. Heat heavy cream over low heat until simmering, but not boiling.
2. Remove from heat and add the chopped white chocolate and vanilla extract, then let stand for 3 minutes.
3. Stir with a small whisk until well combined and smooth. Set aside to cool to room temperature.
4. Add mascarpone cream to cooled ganache and whip on medium-high speed for about 5 minutes, or until light and fluffy.
5. Use half of the whipped ganache to sandwich the cakes together along with a thin layer of cranberry jam (if desired), then top with the remaining ganache.