Step 1

Preheat oven to 150°C. Lightly grease 2 x deep 20cm round cake pans. Line bases and sides with baking paper.

Step 2

In a large, heavy-based saucepan combine butter, chocolate, sugar, water and syrup. Stir over a low heat until smooth and combined (do not boil). Transfer to a bowl. Allow to cool.

Step 3

Using an electric mixer, beat eggs and vanilla into mixture. Fold in combined sifted flours. Divide mixture between pans.

Step 4

Bake for 1 hour and 30 minutes until a skewer inserted comes out clean. Cool in pan for 10 minutes before turning onto a wire rack to cool completely.

Step 5

Use a serrated knife to level the cakes. Halve each cake horizontally.

Step 6

Meanwhile, to make buttercream; in a bowl, using an electric mixer, beat butter until pale. Gradually add half icing sugar until combined. Beat in milk and remaining icing sugar until smooth. Transfer half icing to a bowl and tint pale pink with a little food colouring.

Step 7

Fill cakes with un-tinted buttercream. Using pink butter cream roughly ice around top and sides of cake.

Step 8

Serve cake topped with vienna almonds and edible flowers.