For the cake:

• Preheat your over to 150C and grease & line 2 x 8inch cake tins.
• Sift the Flour and Cocoa into a bowl and all other dry ingredients then mix to combine.
• Add eggs & all other wet ingredients into another bowl and mix to combine.
• Pour wet ingredients into the dry and mix to combine.
• Divide equally between the two cake tins & bake for around 25-30 minutes until a skewer inserted into the sponge comes away clean.
• Remove from the oven and turn the cake out of the tins onto a cooling rack & leave until fully cool.

For the Buttercream:

• Pop your butter into a bowl & beat with an electric whisk until pale & soft (3-5 minutes)
• Sift in 1/2 the icing sugar and mix gently to combine then sift in the remaining icing sugar & cocoa, stir to combine then beat until the mix begins to come together (2-3 mins).
• Pop the chocolate in a small, microwaveable bowl and heat 30 secs at a time until the chocolate has fully melted.
• Add the chocolate and milk to the buttercream mix and whisk vigorously until the mix loosens, becomes smooth and noticeably paler (3-5 mins).

To construct the cake:

• Lay one round of sponge upside down on a level surface, spoon approx 1/4 of the buttercream on top and level out with a spatula.
• Add the next sponge upside down on top and then apply a thin crumb coating to the entire cake, using this opportunity to fill any holes in between the cakes with buttercream.
• Finally apply a thick layer of buttercream all over the cake then scrape down to achieve a smoother finish.
• Go crazy with the decoration!