Chocolate rocky road Christmas wreath cake

1.Preheat oven to 180°C. Grease a 20cm ring cake tin and line the base with a circle of baking paper, cut to fit.

2.Combine butter, chocolate, sugar and water in a saucepan over low heat, stirring until the chocolate melts and sugar dissolves. Transfer mixture to a large bowl to cool for 5 minutes.

3.Whisk in the flour and cocoa. Add the eggs and stir until combined. Pour mixture into the prepared pan. Bake for 45 minutes or until a skewer inserted comes out moist but clean. Cool cake in the tin for 30 minutes before turning out to cool completely.

4.Combine chocolate and cream in a bowl set over a pan of simmering water or microwave in short bursts until melted. Stir until smooth. Set aside to cool and thicken.

5.Spread ganache over the cake. Arrange marshmallows, cranberries and almonds on top. Drizzle milk chocolate over the topping. Sprinkle with raspberries.