For the Cake

Preheat oven to 160ºC/140ºC fan. Grease & line two  8″/20cm cake tins.

In a heatproof bowl, microwave the milk chocolate, dark chocolate & butter until melted. Add 125ml boiling water and stir well until smooth. 

In a separate large bowl, add the plain flour, cocoa powder, baking powder, bicarbonate of soda, caster sugar & light brown sugar and mix well. 

Mix the eggs with the buttermilk – add the chocolate mix & the egg mix to the dry ingredients and stir together, do not over mix it – it should be thick but runny, with no flour lumps. 

Pour the mixture into the two tins and bake in the oven for 35-40 minutes. 

Once baked leave to cool in the tins for 5 minutes before cooling on a wire rack.

For the Chocolate Buttercream

In a heatproof bowl, microwave the milk chocolate until melted. 

With an electric mixer, beat the butter for a few minutes until pale and smooth. 

Gradually add the icing sugar and then beat for 3-4 minutes until fluffy and smooth.

Add the melted chocolate to the buttercream and mix again until smooth. (If it is too thick, add a splash of milk.) 

For the Chocolate Fudge Ganache

In a heatproof bowl, microwave the milk chocolate until melted.

Add the milk and mix well until smooth. 

Put the ganache in the fridge for approx 1 hour (until it is thick but spreadable)

For the Decoration 

Spread or pipe the buttercream onto one of the sponges and sandwich the second sponge on top.

Spread the ganache on top & decorate!