FOR THE CHOCOLATE SPONGE

1. First thing’s first, preheat your oven to 180°C/160°C/Gas Mark 4 and grease and base line 4 x 7” spring-form cake tins (2 ¾ inch deep).
2. Now we can make a start on this masterpiece! Place the butter, oil, sugar and Vanilla Extract into a large mixing bowl or the bowl of a stand mixer, and beat them all together until pale, smooth and creamy. Gradually beat in the eggs, one at a time, mixing well between each addition.
3. Sift the flour, Cocoa Powder, Baking Powder, ginger, cinnamon and salt into the bowl and gently fold in the festiveness. Once combined, fold in the milk too, to make a smooth creamy batter.
4. Divide the mixture between the four cake tins, smooth out the tops and pop into the oven. Bake for 45-50 minutes until risen, firm to the touch and a skewer inserted into the centre comes out nice and clean. Yes, whilst they’re baking you’re definitely going to want to lick the bowl!
5. Once bake, let the cakes have a little cool down in their tins for 10 minutes before removing from the tin. Transfer to a wire rack to cool completely.

FOR THE BUTTERCREAM

1. Grab your butter and place into a large mixing bowl or the bowl of a freestanding mixer and beat until smooth and glossy.
2. Gradually add the icing sugar a couple of spoonfuls at a time, beating well between each addition to make sure its mixed right in.
3. Add the Caramel Extract and salt and then you guessed it! Beat again until pale, light and fluffy.
4. Finally, add the milk and beat for a further 2 minutes. This will make it extra fluffy and yummy. Mince pie break anyone?

FOR THE CARAMEL

1. Place the sugar and water into a saucepan and bring to the boil. Measure out the cream and keep close to hand, along with a whisk, whilst the sugar boils.
2. Keep your eyes on that pan, because once it starts to turn golden brown it’s time to pour in the cream and add the salt. Whisk away to incorporate, but be careful! The sugar will bubble as you do this.
3. Remove from the heat and allow to cool in the pan. Once it’s cooled, pop 75g of your scrumptiously sticky caramel to the fridge to set. We’re going to use this for filling later! Keep the remaining caramel in the pan for the ganache.

FOR THE CHOCOLATE GANACHE

1. Now we’re really getting into the exciting parts! Break up the Chocolate into cubes and put your pan of caramel back on the heat until nearly boiling. Once it’s simmering away, add the Chocolate, Glucose Syrup and Caramel Flavouring, remove from the heat and allow to sit for 1 minute.
2. Then, stir it all together and ta-dah! You should have a smooth ganache of dreams. Transfer it all to a piping bag and allow to cool for 10 minutes.

FOR THE DECORATIONS

1. Ok, let’s make this thing look pretty! Melt the Dark Chocolate in a heatproof bowl in the microwave in 20 second bursts, stirring in between, until fully melted. Mastered it? Great! Because now we’re going to do the same again with the white chocolate in a separate bowl.
2. Line a couple of baking trays with grease-proof or silicone paper and then grab your leaves. Using a pastry brush or paint brush (whichever you prefer) carefully paint a thin layer of chocolate all over each holly and bay leaf. Little tip: If you paint the shiny sides of the leaves the chocolate will be easier to remove later.
3. Once painted, place the leaves onto the paper and pop in the fridge to set.
4. All set? Then take a deep breath, steady those hands, and let’s get peeling! Begin by loosening the edges before oh so gently peeling the whole leaf away from the chocolate. If your hands get clammy, have a break. We don’t want the chocolate melting between your fingertips!
5. Once peeled, return the chocolate leaves to the fridge until ready to decorate.
6. To make the berries, place the caster sugar onto a small plate, roll small cranberry sized balls of the red fondant icing and then roll each ball in the caster sugar to create a frosted berry finish. Simple, but effective huh!