- STEP 1
Preheat the oven to 190℃, and grease two 20 inch tins.
- STEP 2
Cream the butter and sugar together until light and fluffy.
- STEP 3
In another bowl, sift the cocoa and flour, and combine.
- STEP 4
Beat the eggs until fluffy, then combine with the sugar and butter.
- STEP 5
Fold in the dry mixture, and divide evenly between the two tins.
- STEP 6
Cook for 35mins, then leave to cool.
- STEP 7
to make the buttercream filling, cream the butter until pale, then sift in half the icing sugar, and fold it in.
- STEP 8
Add a splash of milk and the vanilla, and fold in the rest of the icing sugar, along with the cocoa powder.
- STEP 9
For the Ganache Topping, melt the chocolate over simmering water, then take off the heat and cool for five minutes.
- STEP 10
Fold in the cream, and leave in the fridge for 10-20 mins.
- STEP 11
Cut the top off one cake, then spread the buttercream evenly.
- STEP 12
Place the other cake onto it, then spread the ganache on the top and round the sides.
- STEP 13
Decorate with smarties, and enjoy!