Gingerbread Layer Cake with Salted Whiskey Caramel {+ a Giveaway}

INGREDIENTS

225 g

/ 1 cup) unsalted butter

110 g

black treacle (unsulfered molasses)

110 g

golden syrup - use corn/agave syrup if you can't get this

225 g

soft dark brown sugar, not packed

medium eggs

300 milliliters

whole milk

350 g

(scant 3 cups) plain (all-purpose) flour

2 tsp

bicarbonate of soda ((baking soda))

4 tsp

ground ginger

3 tsp

ground cinnamon

ground cloves ((I used allspice))

nutmeg

salt

250 g

+ 2 tbsp) caster sugar

300 milliliters

double (heavy) cream

50 g

(2 oz/ 1/4 cup) unsalted butter

3 tsp

whiskey

– 2 tsp flaky sea salt

200 g

/ 1 cup minus 1 tbsp) unsalted butter

330 g

icing (powered) sugar

100 milliliters

(scant 1/2 cup) salted whiskey caramel sauce (see above)

Crystallised ginger (, for decoration.)