Chocolate cake

• 150g butter, at room temperature, plus extra for greasing

• 150g golden caster sugar

• 3 large eggs, beaten

• 3 tbsp milk

• 1 tsp vanilla extract

• 150g self-raising flour

• 3 tbsp cocoa powder

• 1 tsp baking powder

• 1/4 tsp salt

For the decoration

• 150g icing sugar

• 2 tbsp cocoa powder

• 1 tsp vanilla extract

• 2 chocolate flake bars

• 4 strawberries, halved

1. Position the oven shelves towards the centre of the oven. Preheat the oven to 180°C/Fan oven 160°C/Gas Mark 4. Lightly grease two 18cm sandwich tins with a little butter, line their bases with greaseproof paper, then lightly grease the paper.

2. Beat together the butter and sugar in a large mixing bowl until light and fluffy, using a hand-held electric mixer. Gradually add the eggs, beating well between each addition. Stir in the milk and vanilla extract. Sift the flour, cocoa powder, baking powder and salt together, then add to the mixing bowl and gently fold them in, using a large metal spoon.

3. Share the mixture between the prepared tins and level the tops. Bake for 15-18 minutes. To test that they are cooked, the tops should spring back into place when lightly touched.

4. Put the tins on to a wire rack to cool for a few minutes, then carefully remove the cakes from their tins and cool completely. Remove the lining paper.

5. While the cakes are cooling, make the chocolate buttercream. Beat the butter until softened, then sift in the icing sugar and cocoa powder and add the vanilla extract. Beat together with a hand-held electric mixer or wooden spoon for 3-4 minutes until light and fluffy.

6. Spread half the buttercream over one cake, then sandwich the cakes together. Spread the rest of the buttercream over the surface and decorate with roughly broken pieces of chocolate flake and the strawberry halves.