1. Wash your hands and pre heat the oven ton 160c fan.

2. For the sponge recipe sieve the dry ingredients into the bowl of your stand mixer and add the instant coffee to the boiling water.

3. Add all the other sponge ingredients into the bowl and whisk on a slow speed to start and gradually increase the speed until you have a smooth batter.

4. Now the batter is finished you can line a small Pyrex bowl with butter and parchment paper.

5. Pour the batter into what you are baking you cake in and bake until it is risen, and a cocktail stick comes out clean, mine finished baking after 50 minutes but yours may take longer or shorter.

6. While the cake bakes it’s time to make the ganache, we can do this by heating the double cream and vanilla in a small saucepan until it is hot and pouring it over the chocolate, leave this for a minute and stir it until there are no lumps of chocolate and chill.

7. When the cake comes out of the oven leave it to cool in the tin for around 30 minutes and then place in in the fridge until it is cold.

8. Take the cake out of the bowl (it should come out easy because of the way we lined it) and slice it into layers.

9. Layer the cakes with the ganache and caramel and do a crumb coat, your cake can then be left to set in the fridge.

10. With the left-over ganache place it in the microwave for 30 seconds to remelt it, then pour this all over you chilled cake that is now placed on a wire cooling rack.

11. Move the cake over to a cake board or plate using a palate knife and cover the board in fondant if you wish.

12. For the white chocolate ganache add the cream to the chocolate and melt it in the microwave, add this to a piping bag and pipe it over the cake.

13. Using the red fondant make a small ball and cut two holly leaves out of green fondant then add these to the top of the cakes.

14. Your cake is now finished and is ready to be the showstopper of any Christmas dinner!

15. Enjoy ;)