Beat the butter and sugar until light and fluffy, then beat in the eggs.
Mix in the cold coffee and coffee essence before folding in the flour, cocoa, soda, and salt.
Press the dough into a 2cm thick block, wrap in film, and chill for one hour.
Preheat the oven to 180°C.
Roll the dough to 5mm thickness and cut into discs with a 7cm cutter.
Bake on a tray for 8-10 minutes until risen and firm.
Whisk the double cream to soft peaks and fold in the ginger syrup and essence.
Secure a 25cm cake board onto a plate using a small amount of cream.
Spread cream in the center and arrange one biscuit surrounded by six more in a circle.
Layer biscuits and cream like bricks until ingredients are used, finishing with cream.
Chill the cake in the fridge overnight to allow the biscuits to soften.
Decorate with sliced stem ginger and serve cold.