Preheat the oven to 160ºc/140ºc fan and grease & line two 8″/20cm cake tins – leave to the side.

In a heatproof bowl, microwave the dark chocolate & butter until melted.

Pour the coffee granules into the boiling water and mix – add the coffee to the chocolate/butter mix and stir well until smooth!

In a separate large bowl add the flour, cocoa powder, baking powder, bicarb, sugars and mix well so the ingredients are all mixed with each other well.

Mix the eggs with the buttermilk – and then add all the ingredients together and stir.

Pour the mixture into the two tins and bake in the oven for 35-40 minutes (can take a little longer in some ovens).

Once baked leave to cool in the tin and remove afterwards.

With an electric mixer with the paddle attachment, beat the butter until its very smooth and supple (couple of minutes).

Gradually add the icing sugar & cocoa powder alternatively with the evaporated milk until all is incorporated and add the vanilla essence – beat for a couple of minutes so its extra smooth & creamy.

Decorate your cake how you like and ENJOY! I spread half my buttercream on the first cake, add the second sponge and repeat! And then I sprinkle on all sorts of sprinkles!