Step 1

Preheat your oven to 180C/160C Fan, and line four 8"/20cm cake tins with parchment paper.

Step 2

Beat together your Butter and Sugar until light and fluffy.

Step 3

Add in your Flour, Cocoa Powder, Eggs, flavouring and Baking Powder and beat again till combined.

Step 4

I usually beat the mixture for a couple of minutes till nice and smooth!

Step 5

Split between the tins, about 500g of mix per tin) and bake in the oven for 25-30 minutes. Test the cakes with a skewer to make sure it comes out clean.

Step 6

Leave the cakes to cool in the tins for 10 minutes, and then transfer to a wire rack to cool fully.

Step 7

Make sure your Unsalted Butter is at room temperature and beat on its own for a couple of minutes.

Step 8

Melt your Kinder Chocolate in a bowl carefully either in the microwave or over a bain-marie, until melted. Leave to the side for a minute to cool.

Step 9

Add your Icing Sugar into your Butter and beat in fully. I usually add a little as I go when its a large amount.

Step 10

Add in your melted Kinder Chocolate and beat again.

Step 11

Spread a smidge of buttercream onto your plate/cake board and put your first sponge on top. The smidge of buttercream keeps the cake secure.

Step 12

Spread some buttercream over the top, only about 1-2tbsp, and then add your next sponge.

Step 13

Repeat the process again and again, until you reach your fourth sponge.

Step 14

Add your final sponge, and its time to decorate the sides.

Step 15

Slather on some buttercream onto the sides using a small angled spatula, or a piping bag. Cover the entire cake quite thickly.

Step 16

Using a large metal scraper, gently but firmly scrape around the edges of the cake in long glides. As you move, some buttercream will come off.

Step 17

Keep going till you have a lovely smooth surface. If you scrape so much off you reach the cake again, you've gone too far. Repeat it again to get the thickness.

Step 18

Spread it over the top as well so the top is covered.

Step 19

Leave the buttercream to 'crust' slightly by leaving the cake for a little while, or put in the fridge for 20 minutes or so.

Step 20

Melt your Dark Chocolate carefully until smooth, and mix in the oil to loosen ever so slightly. It's important to use Dark chocolate, and not milk or white.

Step 21

Using a small disposable piping bag, snip the end off and carefully drip down the sides of the cake.

Step 22

Leave the drips to set again for a small amount of time.

Step 23

Decorate how you fancy - I used leftover buttercream for swirls, and then covered the cake in all things, Kinder!