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Preheat the oven to 325°F. Grease a 12 cup loaf pan and sprinkle with flour. In a saucepan, heat the milk until lukewarm. Stir in the espresso powder and allow to cool. Melt 4 oz chocolate in a double boiler. Beat the butter, sugar, vanilla extract and a pinch of salt with the whisk of a electric mixer until creamy. Beat in the eggs one at a time, then beat in the melted chocolate. In a separate bowl, mix the flour, cocoa powder, cardamom and baking powder. Stir the flour mixture into the butter mixture in batches, alternating with the coffee-milk mixture, until all are incorporated. Stir in the ginger, orange peel and chopped coffee beans. Spoon into the pan and bake for 60 - 70 mins, until a skewer comes out clean. Allow to cool for 15 mins, then turn out of the pan and allow to cool completely on a wire rack. In a saucepan, heat the coconut oil, cream and 4 oz chocolate until melted. Stir well, then allow to cool for 5 mins. Spread over the cake. Chill for 30 mins, or until the chocolate is set. Slice and serve decorated with the remaining coffee beans.
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Achievable elevated desserts — laminated doughs, cakes, custards
Crystallized ginger — cookies, scones, chocolate dipping, snacking
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Calibrated tamper — consistent 30lb pressure for even extraction
Rotating stand for smooth cake frosting and decorating