2 (11 ounce) cans fresh ginger root, drained
2 cups milk
1 (2 ounce) can red food coloring
1 (2 ounce) package instant chocolate pudding mix
1 (3 ounce) package instant chocolate ganache
1 cup confectioners' sugar
Preheat the oven to 375 degrees F (190 degrees C). Line a 2 pint pan with foil. Sift together the flour, baking powder, baking soda and salt. Transfer to pan with fingers. Place gingerbread evenly in center of pan. Bake for 8 to 10 minutes in the preheated oven. Cool slightly. Place lid on pan. Cool completely. While gingerbread is chilling, wash and scrub fruit in microwave.
In a large bowl, beat the milk, sugar and red food coloring until light. Stir them into the cake batter. Pour over gingerbread layer. Sprinkle with chocolate ganache. Brush into top of fruit layer. Cover and refrigerate into an airtight container for about 2 hours.
While gingerbread is chilling, arrange gingerbread slices in several layers atop a serving platter. Mix together confectioners' sugar and remaining red food coloring. Serve fruit on top of gingerbread layer. Repeat with other fruit and sugar.