About this recipe:I made this cake for my friend Mia's birthday (hence why my pictures say Mia on the cake). The sponge was moist and dense like a brownie, and perfectly complemented the rich chocolate buttercream icing and crunchy finger biscuits! You could add fruit such as strawberries or raspberries in the middle and it would look very colourful. You could also top it with marshmallows, or with more chocolate sweets such as Malteasers, or just decorate it with tons of candles!
Preheat the oven to 180 C / Gas mark 4. Line a 20cm (8 inch) cake tin with baking paper and brush with vegetable oil.
Cream together the 125g butter, margarine, caster sugar and golden caster sugar until light and fluffy. Add half the eggs and half the flour; beat well. Add the remaining eggs, flour, cocoa powder, salt, baking powder and milk; beat until smooth and well combined. Spoon the sponge mixture into the prepared baking tin.
Bake in the preheated oven until a skewer inserted into the centre of the cake comes out clean, 30 to 50 minutes. It's best to leave the cake to cool in the tin.
For the buttercream: Cream together the butter and icing sugar until smooth. Pour in the melted chocolate and stir until well combined. Add a dash of milk if the buttercream is too thick.
Once the cake is completely cool, remove from the tin and spread the buttercream generously on top and on the sides of the cake. Gently push the chocolate fingers vertically into the sides of the cake. The decorations are now completely up to you - have fun with it!