Ingredients

175g unsalted butter, softened, plus extra for greasing

175g golden caster sugar

3 large eggs

50g cocoa powder

100g self-raising flour (or same quantity plain flour with 1 tsp baking powder)

1-2 tsp milk

50g dark chocolate

85g unsalted butter, softened

175g icing sugar, sieved

1.    Heat oven to 190C/170C fan/gas 5.

Grease and line 2 x 20cm sandwich tins with baking parchment.

Use a handheld electric whisk or a freestanding mixer to beat the butter and sugar together in a bowl until creamy and light in colour.

 Then add 1 egg, still mixing. 

2.    Sieve the cocoa, flour and a pinch of salt into another bowl and add a third of that to your wet ingredients.

Once combined, add the second egg and another third of the flour mixture and work that in.

Then add the last egg and remaining flour and beat until you have a smooth thick batter.

If the batter is stiff, stir in a splash of milk to loosen it.

3.    Divide the mixture between the tins and smooth the top with the back of a spoon.

Bake for 20-25 mins until springy to the touch.

Take out of the oven and leave in the tins for 10 mins before turning out onto a wire rack to cool completely.

4.    Meanwhile, make the buttercream by melting the chocolate in the microwave, or in a bowl over just simme
ring water, making sure the base doesn’t touch the water.

Leave to cool.

Beat the butter and half the icing sugar together until light and fluffy.

Add the remaining sugar and melted chocolate and mix together.

If the icing is runny, chill in the fridge until it is firm but still spreadable.

5.    To assemble the cake, put a small dollop of icing onto a plate and put one of the cakes on top.

Spread the top of the cake with half the icing, leaving a 1cm border around the edge.

Put the second cake on top and push down very gently.

Spread the remaining icing over the top.