Pre-Heat your oven to 200°c

In a measuring jug, mix together your oil, cocoa powder and Walm water.

In a stand mixer, cream together your butter and sugar until light and fluffy.

Next, add in your eggs to the mixture one at a time until you are left with a loose batter.

After that, alternate between your flour and cocoa mixture, starting with your flour and adding in thirds.

Before putting the cake in the oven, add in your baking powder and separate the batter into two 8inch round baking tins.

Bake the batter for around 35-40m, until a skewer comes out clean.

Wait for the cakes to cool for just 15m before carefully taking them out of your tins and leaving in the fridge for a further 15m until completely cooled.

Next, for the butter cream, whip up your butter for 3-5m until pale in colour, then slowly add in your icing sugar and melted chocolate until you are left with an indulgent chocolate buttercream.

To stack the cake, take one of your layers and place onto a turn table, then add a third of your buttercream on top of that and smooth out.

After that, place on your second layer of cake and add a third to the top of the cake and a third to the sides before smoothing out with a palette knife.