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1
In a small heavy saucepan, heat cream and ginger until bubbles form around sides of pan. Remove from the heat; let cool slightly. Cover and refrigerate for 8 hours or overnight.
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2
In a microwave, melt chocolate; stir until smooth. Set aside. In a large bowl, cream butter and brown sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla. Combine the flour, ginger, cinnamon, salt, allspice and nutmeg; add to the creamed mixture alternately with sour cream, beating well after each addition.
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3
In a small bowl, combine the hot water, molasses and baking soda (mixture will foam); beat into batter. Transfer to three greased and floured 8-in. round baking pans.
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4
Bake at 350u00b0 until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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5
Meanwhile, for ganache, place chocolate and salt in a double boiler or metal bowl over simmering water; cook and stir until melted, 2-3 minutes. Stir in condensed milk until smooth. Remove from the heat; stir in butter and vanilla until butter is melted.
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6
Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 45 minutes. Add cream; beat chocolate mixture until smooth, 2-3 minutes.
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7
Strain ginger-cream mixture, discarding ginger slices. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form.
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8
To assemble, place one cake layer on a serving plate; spread with half the ganache. Sprinkle with half of the toffee bits. Repeat layers once. Top with remaining cake layer; spread ginger whipped cream over top and sides of cake. Refrigerate for at least 2 hours. Store leftovers in the refrigerator.
