1. Preheat the oven to 160°C (fan oven) and lightly grease a mini loaf baking tin. 2. Make up the cake mixture as per the instructions on the box using the eggs, water and oil. 3. Divide the mixture between the mini loaf tin. 4. Bake for 16-18 minutes and leave to cool. 5. Use a sharp knife to shape the mini loaf cakes into round log shapes. TIP: use the leftover cake crumbs to make cake pops.
Now make the chocolate ganache:
1. Very finely chop the dark chocolate (the smaller the better) and place it in a bowl. 2. Heat the cream in a saucepan on low heat until piping hot and almost boiling. 3. Pour the cream over the chocolate and cover with a plate to lock in the heat for 2 minutes. 4. Add the salt and then use a whisk to gently stir the chocolate until it melts into a glossy ganache. If the ganache splits or turns grainy, whisk in a tsp of cold cream at a time until smooth.
Time to decorate:
1. Spoon the chocolate ganache over the log cakes covering them entirely. 2. Use a fork to make a log pattern in the ganache and leave to set for 10 minutes. 3. Dust with icing sugar and decorate with edible holly and Cake Angels Sweetie Pie Sprinkles.
We'd love to see your divine creations! Share them with us using #naturalrebellion on social media.