Two-layer chocolate cake with chocolate cream cheese frosting and ganache

Chop about 500 g of chocolate bars into small pieces and set aside for the ganache.

In a stand mixer combine the cake flour, sugar, cocoa, baking powder, baking soda and kosher salt.

Whisk the chilled coffee, eggs and vegetable oil; pour slowly into the dry mix, then add the buttermilk.

Taste; add a glug of vanilla extract and a shot of espresso; fold in a couple of handfuls of chocolate chips.

Line the bottoms of two nine-inch cake pans and fill; make another half batch of batter and top up each pan for height.

Bake at 350 until the middle no longer wobbles and springs back when touched.

Cream the room-temperature butter and cream cheese; blend in the cocoa, then slowly add the powdered sugar with a splash of milk, more sugar to taste, and a tablespoon of salt.

Cool the cakes inverted on a wire rack.

Tint white fondant green and red with food coloring, wearing gloves, oiling hands if sticky; roll out white fondant and hand cut the letters, tree, and figure; keep covered.

Level the domed tops of the cooled layers, saving the scraps.

Anchor parchment on a cake turner with frosting; frost the first layer thickly, add the second, and coat top and sides smooth.

Freeze until no longer tacky.

Pour cream slowly down the side onto the chopped chocolate; microwave in 30 second bursts until hot; shake, cover with a plate to even out the heat.

Stir slowly from the centre outward without lifting the spatula from the bottom, about five minutes, then move side to side until smooth with no air bubbles.

Set the frozen cake over a tray and pour the ganache generously over the top so it waves down the sides; trim the drips once set.

Place on a doily and arrange the fondant decorations on top.

Variation: scrape up the spilled ganache, crush the cake scraps into it to a paste, chill about 30 minutes, roll into balls with gloves, and coat in cocoa powder.