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Preheat the oven to 160°C fan and line two 8"/20cm round cake tins
Add the dates to a bowl with the bicarb and boiling water and leave for 10 minutes
Blitz the mixture into a puree
Add the butter and sugar to a bowl and beat
Add the eggs and mix
Add in the flour, treacle, vanilla and pureed date mixture and mix
Pour the mixture into the tins, and bake the cakes in the oven for 35-40 minutes
Once baked, leave the cakes to cool
Add all the sauce ingredients into a pan, and heat on a low heat until the butter has melted, and everything is mixed in
Bring the mixture to the boil and boil for 1 minute
Add the butter to a bowl and beat until smooth
Add in the icing sugar and mix
Add in the cooled sticky toffee sauce and mix again
Add the buttercream onto each layer of cake
Drizzle the cake with some more sticky toffee sauce, and then sprinkle with your favourite sprinkles