Preheat oven to 180c.

Place chocolate and milke in a bowl over a pan of simmering water and heat until chocolate has melted. Set aside to cool.

Beat the butter until very soft then add the sugar and continue to beat until the mixture is pale and fluffy.

Beat in the eggs, one at a time, then fold in melted chocolate.

Sift in the flour, cocoa, baking powder and bicarb soda and fold in gently to mix.

Divide the mixture between 2 tins and bake in the over for 25 minutes.

Chocolate Butter Icing.

Beat the butter, cream and vanilla until very soft.

Gradually sift in the icing sugar and cocoa, beating all the time until it is all added.

Continue to beat until very soft, then whisk the mixture until it is light and fluffy.