Mix the milk and lemon juice in a jug. Put aside.
Place Stork and sugar in a mixing bowl and cream together until light and fluffy. (approx 1 ½ min with electric hand mixer).
Add in the eggs one at a time, beating well after each addition.
Sift in the remaining flour with the bicarbonate and cocoa powder and fold in until the mixture is well blended.
Add the milk to the mix and stir until smooth.
Place the mix in 3x20m (8 inch) greased and lined round cake tins. Bake on middle shelf of oven 180°C, 160°C fan, Gas 4 for about 20 minutes.
Prepare the ganache. In a bowl over a pan of hot water gently melt together the ganache ingredients stirring gently from time to time until smooth and glossy. Cover with cling film and allow to cool to a thick spreadable consistency.
Set the base layer onto a serving plate or cake board.
Sandwich the layers together with ganache and jam.
Using a palette knife coat the sides and top of the cake with the remaining ganache.
Add the Christmas decorations to the top of the cake and dust lightly with a sprinkle of snowy icing sugar.
- Temperature: 180°C, 160°C fan, Gas 4 oC
- Baking time:
- Serves: 10