For the Cake: 125g unsalted butter, softened 150g caster sugar 2 eggs 185g self-raising flour 1 tablespoon cocoa 100g dark chocolate, melted 160ml buttermilk 65g milk chocolate chips 2 tablespoon hazelnut oil Whipped cream for sandwiching the layers together
Preheat oven to 180 degrees C. Grease 2 x 20cm round cake pans and line with baking paper.
Put the butter and sugar in the bowl of an electric mixer and beat for 6 minutes ot until pale and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour and cocoa into a bowl bowl. Fold half the flour mixture into butter mixture and stir in melted chocolate. Fold in the remaining flour mixture, then the buttermilk. Add the chocolate chips and stir to combine.
Divide the batter between the two cake pans, making them as even as possible. Bake for about 20 minutes or until a wooden skewer come out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the Chocolate Frosting: 60ml water 2 tablespoons golden syrup 125g caster sugar 175g dark chocolate
Combine the water, syrup and sugar in a saucepan, stirring to dissolve over low heat. Let it come to the boil then take it off the heat.
Break up the chocolate into small pieces and then add to the pan, swirling it around to cover in the hot liquid. Leave to melt for a few minutes.
Leave it to cool a little, it should be still warm but spreadable.
To assemble: Put one cake on a serving platter and sprinkle the top of it with 1 tablespoon of the hazelnut oil. Cover this cake with whipped cream. Sprinkle the bottom of the other cake with the other tablespoon of hazelnut oil and place it on top of the cream topped cake. Pour the frosting on top of the cake and spread to the edges.