Melt the butter and mix in the caster sugar.

Add the eggs and mix through.

Then add the flour and vanilla and mix until incorporated.

Divide equally into 2 x 6 inch lined cake tins and bake at 180°C for 30-40 minutes until they are cooked through. Leave to cool on cooling racks.

 Beat together the icing sugar, cocoa powder, butter and milk. Keep beating until the mixture is light and fluffy.

Level each cake off on the top and cut both in half so you have 4 equal layers of cake. Make sure you save one of the ‘bottoms’ as the last layer.

Spread a layer of buttercream onto one layer and place the second layer on top.

Repeat on the second and third layer. When you get to the fourth, make sure the top layer is facing down so you have the flattest side on the top.

Place the last layer on and encase the whole cake with buttercream.

Scrape off the excess buttercream and leave in the fridge/ freezer until the buttercream is set firm

Heat up the cream and pour over the dark chocolate and mix until it’s melted through.

Pour this melted chocolate mixture over the cake and push towards the edges with a palette knife. Let it gently drip down the cake.

Use the leftover buttercream to assemble the top of the cake, placing 5 Cadbury Creme Egg halves on top alongside meringue kisses.