Hopefully, you have made the easy rich chocolate fruit cake and are now looking to impress even further by decorating the cake.

This next stage can be a little daunting but challenging in a good way. I would recommend doing this over a weekend, and there are a few kitchen gadgets it is worth getting to make your life easier.

You will need a 24cm silicon cake tin like this one and some neat way of cutting your cake into three even slices. I found these little gadgets inexpensive and very useful. A cake decorating turntable also makes life easier.

Don’t worry if the edges are a little rough or if it isn’t perfect!

Step 1 - Chocolate mousse

• Whip half of the double cream to soft peaks, pop in the fridge to chill

• Heat the rest of the cream in a small saucepan until just below boiling point

• Whilst the cream is heating chop the chocolate and put into a small bowl

• Tip the cream over the chocolate and leave to melt

• Stir until you have a smooth chocolate ganache

• Pop the sugar and water in a small pan and start to heat

• Using a sugar thermometer bring to 120C

• In a new bowl whip the egg yolks, until they are light in colour, you will need an electric hand or stand mixer for this

• Carefully drip in the hot sugar syrup whilst continually whisking, you might need a second pair of hands for this stage!

• Whisk until the egg and sugar mix has doubled in size and cooled to room temperature

• Once the ganache has cooled to the same temperature fold it into the egg mix

• Fold the cold whipped cream into the chocolate mix in two batches

• Divide the mousse into three even portions

Step 2 - Assemble the cake

• Carefully cut the cake into three even slices

• Using a silicon mould that is larger than your cake place the first slice on the bottom
  Top tip: put the mould on a tray to make lifting the cake easier

• Cover with a third of the mousse, make sure the mousse is spread evenly over the cake and down the sides

• Add the second cake and second portion of mousse

• Add the last slice of cake and final portion of mousse, smoothing the top with a spatula

• Put the whole cake in the freezer overnight

Step 3 - Make the glaze

• Bring the cream, water and sugar to a boil in a small pan

• Add the cocoa, whisk well and simmer for about 4 minutes whilst stirring

• Remove from the heat to cool

• Mix the gelatine powder into 60ml of water and allow to bloom

• Whisk the gelatine into the warm chocolate glaze until completely dissolved

• Tip into a jug and allow to cool to room temperature, but still be runny enough to pour

Step 4 - Pour!

• Take the cake from the freezer and carefully remove from the mould

• Invert the cake and put on a cooling rack above a tray, this is going to get messy!

• Put the tray on to a rotating stand if you have one

• Carefully and quickly pour the warm glaze over the cake, turning the cake as you go

• The chilled cake will help set the glaze, so work fast

• Pour evenly around the edges so the glaze drips down the side

• You can smooth any bumps or cover any holes on the side with a palette knife

• Any leftover glaze can be reheated and used again, or just let it set and eat as a chef’s treat - chocolate jelly!

Decorate the finished cake with a sprinkling of edible gold stars. Here I held a piece of card over two-thirds of the cake and sprinkled to give a sharp edge to the decoration.

Chill the cake in the fridge until the glaze has set but the cake has defrosted.

 Ingredients - The mousse

• 400ml double cream

• 200g 70% dark chocolate, anything over is too bitter, under is too sweet

• 2 large egg yolks

• 60g caster sugar

• 60ml water

The glaze

• 120ml water

• 200g caster sugar

• 120ml double cream

• 60g cocoa powder

• 10g powdered gelatine

• 60ml water