Cream butter and sugar. Add eggs, then vanilla. Mix well to combine.

Add vinegar and baking soda. Stir well.

Fold in flour and cocoa powder. Add salt and fold in. Add milk a splash at a time.

Share between two lined 8 inch sandwich tins. Place into a preheated oven at 180C for 30 minutes or until the cake appears firm to the touch and a wooden skewer inserted into the centre comes out clean.

Cool completely on a wire rack.

For the buttercream, cream together butter and icing sugar until well combined and stir through nutella spread and cocoa powder

Once the cakes are cooled completely, spread half of the mixture over the first cake. Level then stack the second cake on top. Next, add the remaining buttercream on top. Level and decorate if required.

Enjoy. This cake keeps well in an airtight container for several days at room temperature.