Preheat your oven to 350F. Generously spray your Bundt pan with baking spray.
Melt the butter with the ginger, half of the water and your cocoa powder in a medium sauce pot. Once butter is melted, add the remaining water and all your granulated sugar and stir to combine.
Pour mixture into a bowl to cool for a moment. Whisk in the eggs and creme fraiche until smooth. Add in your dry ingredients (flour and baking soda) and stir until just combined.
Pour into your prepared pan and bake for 45-50 minutes. Cool for at least 20 minutes before inverting cake onto a cooling rack.
While the cake is cooling, prepare your glaze.
Melt the chocolate and cream over a double boiler or in the microwave, stirring continuously. When almost all melted, remove your glaze from the heat. Take care to remove it from the heat before it melts all the way to keep from burning!
Pour glaze over the cooled cake and garnish with chopped candied ginger.
