Gently heat in a saucepan. Stir continually until the chocolate, sugar and milk have combined. Leave to cool.

Mix together until the mixture is smooth and creamy.

Slowly beat the egg, add the vanilla extract, salt and whisk in the cooled chocolate milk mixture. Sift in the remaining dry ingredients and gently fold. 

Preheat the oven to 180c, grease and line two 8” cake rings. Split the mixture between the two cake rings and bake for 25 minutes or until an inserted knife comes out clean. Remove from the oven and let cool for 10 minutes before removing from the rings and allow to cool fully.

While the cake is cooling make the buttercream filling. Mix the butter and sugar together and then stir in the cooled, melted chocolate, followed by the milk. 

Once the cakes are cool, sandwich them together using half of the buttercream. Ice the cake with the remaining buttercream and decorate with fresh seasonal fruit.