Add to your silicone pan the chocolate and half the cream. Air fry for 4 minutes at 120c/250f.

Stir and add half the remaining cream and air fry for another 3 minutes at the same temperature.

When the air fryer beeps stir again and add the remaining cream as you stir. You now have perfect chocolate ganache.

Then transfer the silicone pan onto a plate and fridge for 30-60 minutes until cool.

Once cool whisk with a hand whisk and you have whipped ganache.

Then either spoon by hand, or use a piping bag like we did, sandwich the two sponges together with a layer of buttercream in the middle and then pipe around the edges to create the perfect chocolate cake look.

Then add a layer of the whipped ganache on top and add a good layer as you are creating your mountain for what chocolate you add.

Finally decorate with leftovers and drizzle with a favourite sauce and you’re ready to add a candle and sing happy birthday!