Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease two 20cm/8in round cake tins and line with baking parchment.
In a large jug, whisk together the red wine, sugar, oil, vanilla, vinegar and orange zest.
In a large bowl, sift together the plain flour, cocoa powder, baking powder, bicarbonate of soda, salt, cinnamon, mixed spice and ginger.
Pour the wet ingredients into the dry and stir with a balloon whisk until no dry lumps remain.
Divide the batter evenly between the tins. Bake the cakes for about 35 minutes until a skewer inserted into the centre comes out clean.
Leave the cakes to cool in the tins for 20 minutes then carefully turn them out onto a wire rack and leave to cool completely. They are very delicate, especially when warm, so be gentle.
To make the ganache, place the finely chopped chocolate in a heat proof bowl.
Heat the cream and golden syrup together in a pan until it is almost simmering, don’t let it come to the boil though!
Pour the hot cream over the chopped chocolate and leave it alone for five minutes. Once the five minutes is up, very gently and carefully stir with a spatula until it is melted and smooth.
Leave the ganache to cool and firm up, this can take several hours depending on the type of cream and chocolate you use. You can pop it in the fridge to speed it up but check it frequently and give it an occasional stir. It can go from not-quite-set to solid quite quickly so keep a eye on it.
If the ganache does become too firm; place the bowl over a pan of gently simmering water (don’t let the base of the bowl touch the water). Stir for a minute or so until it softens up. Remove the bowl from the heat before it has fully softened to the right consistency as the residual heat from the bowl will continue to melt the ganache.
Once the ganache has reached a spreadable consistency, place one of the cake layers on a serving plate and spread over half of the ganache, place the other cake layer on top, spread over the rest of the ganache and decorate the cake as you wish.