Preheat the oven to 350°F.

Grease and line two 8-inch or two 20cm sandwich cake tins (7-inch would also do).

In a large mixing bowl beat together the eggs, flour, caster sugar, butter, and baking powder until smooth.

Put the cocoa in a separate mixing bowl and add the water a little at a time to make a stiff paste.

Add this paste to the cake mixture and combine.

Turn into the prepared tins, level the top, and bake in the preheated oven for about 20-25 mins, or until shrinking away from the sides of the tin and springy to the touch.

Leave to cool in the tin, then turn onto a wire rack to become completely cold.

BUTTER ICING

Cream the softened butter with the sieved icing sugar and cocoa powder until smooth (I do it with an electric stand mixer - or electric hand mixer. Or you can do it by hand (think of those toned arms :-) ).

Finally, add the milk to slacken off - helps to soften, which means icing the cake is easier.

CONSTRUCTION

Place your first cake on a plate or on a cake board, whatever you will ultimately serve it on.

Add approximately ⅓ of your buttercream and spread evenly across the cake.

Pop the next cake on top. Roughly cover the whole cake in the remaining buttercream - don't be too worried about it being perfect - it should be just a thin layer and it will be covered up!

Next, break your KitKats into 1 finger and start placing around the outside of your cake - they will stick to the buttercream (don't eat the KitKats :-) ).

When the outside is totally covered in KitKats - place your ribbon around and tie in a bow (also helps to secure the KitKats).