Chocolate Birthday Cake

Preheat the oven to 180°C (170°C fan, gas mark 4). Put some water in a cake tin or roasting tin and put in the base of the oven. Line 2 x 20cm sandwich tins with baking parchment.

In a small pan set over a very low heat melt together the chocolate and butter with 100ml water. The mixture will be smooth and glossy.

Sift together the flour, sugar, cocoa powder and baking powder. Mix in the eggs until well blended. Stir in the chocolate and butter. Spoon into the prepared tins and smooth the top.

Bake for 30 minutes, until a skewer comes out clean when inserted. Remove from the tin and set aside on a wire rack to cool.

Meanwhile, make the buttercream by beating together the icing sugar, cocoa powder, butter and milk. Fill the two sponges, sandwiching them together and use the remaining buttercream to cover the sides and top of the cake.

To make the ganache, heat the dark chocolate and cream together over a low heat until it becomes smooth and glossy. Carefully pour on to the top of the cake and with a pallet knife smooth to cover the top and coax some drips down the side of the cake.

Finish by decorating with Malteasers and a cake topper.