Start by pre-heating your oven to 180c. Also grease and line three 8 inch cake tins with baking paper.

In a large bowl, add the softened butter, oil, sugar and vanilla extract. Beat all this together for 5 minutes.

Add 2 of the eggs and mix this in. Keep repeating this until you have added all of the eggs.

Add half of the flour, mix this in. Then add the rest of the flour along with the milk. Mix just until you get a smooth batter.

Pour this batter into your prepared cake tins and bake for around 45-55 minutes, or until a toothpick inserted into the centre comes out clean.

Once baked, leave them to cool. Then take them out of the tin, wrap them in cling film and leave in your fridge.

In a pot, add all the ingredients for the pudding. Whisk all this together.

Place this onto medium heat and keep heating, whiles CONSTANTLY whisking, until the mixture thickens.

Push this mixture through a sieve, then cover with cling film. Make sure the cling film is touching the surface of the pudding.

Leave this in your fridge to cool and thicken overnight.

Mix together the buttercream and the melted chocolate. Leave this aside until you're ready to use it.

Now that everything has been made, we can put the cake together.

Start by cutting the tops of your cakes off, just so we have more flat even layers. Then cut each layer in half. You should end up with 6 cake layers.

Place one cake layer down onto a board or plate, and spread a thin layer of the pudding over this. Place another cake layer on top.

Keep repeating this until you have stacked all your cake layers, with a thin layer of pudding between each layer.

Let this to chill in your fridge for 20 minutes

After 20 minutes, cover the cake with the chocolate buttercream.

Now you can decorate it however you want. I just added a drip using some melted dark chocolate, then I piped some of the leftover buttercream on top.

After decorating, you can cut into it. Enjoy!