Step 1: Preheat the Oven and Prepare the Tins

• • Preheat your oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake tins with parchment paper.

Step 2: Make the Cake Batter

• • In a large bowl, cream the butter and caster sugar together until pale and fluffy.

• • Beat in the eggs one at a time, mixing well after each addition.

• • Sift the self-raising flour, cocoa powder, and baking powder into the bowl. Gently fold the dry ingredients into the wet mixture.

• • Gradually add the milk and mix until smooth.

Step 3: Bake the Cakes

• • Divide the batter evenly between the prepared tins.

• • Bake for 25-30 minutes or until a skewer inserted into the center comes out clean.

• • Let the cakes cool in the tins for 10 minutes, then transfer them to a wire rack to cool completely.

Step 4: Prepare the Fudge Frosting

• • Melt the dark chocolate and butter together in a heatproof bowl over a pan of simmering water (double boiler). Stir until smooth.

• • Remove from heat and sift in the icing sugar and cocoa powder. Mix until creamy and let it cool slightly to thicken.

Step 5: Assemble the Cake

• • Place one cake layer on a serving plate and spread a generous amount of frosting over the top.

• • Place the second cake layer on top and spread the remaining frosting over the top and sides.

Step 6: Decorate and Serve

• • Decorate with chocolate shavings, berries, or edible flowers, if desired. Slice and serve with a cup of coffee or tea.