1. Start with the chocolate ganache. Chop the chocolate Santas and add to a bowl. Add the heavy cream and heat up slowly in the microwave until the chocolate has melted completely. Mix until you get a smooth chocolate sauce. Let cool down completely until it gets solid again – takes several hours and can be done the day before.

2. Preheat the oven to 350°F (180°C). Grease four 4 inches (10cm) baking tins lightly and set them aside. You and also work with two baking tins and bake in two rounds.

3. Add sugar, flour, cocoa powder, baking powder, and salt to a large bowl and mix to combine. Add the egg, milk, oil, and vanilla paste and mix until very well combined. Add the hot water and mix until just combined. Add the chopped chocolate and fold in. Divide the batter between the baking tins – if you have only two tins use half of the batter now and the rest in a second baking round. Bake for 18-23 minutes or until a toothpick inserted into the center of a cake comes out clean. Take out of the oven and let cool down completely. Repeat with the remaining batter if you have more to bake.

4. Add the chocolate ganache to a bowl and whisk (handheld mixer or kitchen machine) for several minutes until very light and fluffy. Fill into a piping bag with a round tip. Pipe small dollops of ganache on two of the mini cakes and place the other cakes on top. If you like you can also decorate the top of the cakes with ganache, some fresh berries, and grated chocolate.