Gâteau de Noël

Method

Cream together butter and caster sugar until pale and fluffy, then beat in eggs one at a time, adding a little flour if the mixture begins to curdle. Fold in the remaining flour mixed with baking powder and salt, then add vanilla extract and milk to achieve a soft dropping consistency. Divide between two greased 20cm cake tins and bake at 180°C for 25-30 minutes until golden and a skewer comes out clean. Cool completely on wire racks. For the chocolate ganache topping, chop the dark chocolate and heat the double cream until steaming, then pour over the chocolate and let sit for two minutes before stirring until glossy. Sandwich the cakes with half the ganache, then cover the top and sides with remaining ganache. Decorate with sifted cocoa powder, candied fruits and toasted hazelnuts, pressing them gently into the ganache.