Decadent Chocolate Cake - Swiss Chocolate Drink

1. Preheat the oven to 190 degrees.

2. Grease and line two tins - around 20cm in size.

3. Cream the butter and sugar together in a bowl until smooth.

4. Add the eggs and gently combine.

5. Sift the self-raising flour and add the Twinings Swiss Chocolate Drink, baking powder and vanilla extract.

6. Add the milk and mix until combined.

7. Divide the mixture and pour into two 20cm baking tins - fully lined with greaseproof paper.

8. Bake in the oven - on the middle shelf - for 20 mins.

9. Leave it to cool.

For The Icing 

1. Sift the icing sugar, Twinings Swiss Chocolate Drink powder, and butter together, with two tbsp of milk and start to mix until you have a thick paste.

2. Add the vanilla extract and mix.

3. If it feels too thick, add a splash more milk until you have a texture that looks like buttercream.

4. Wait for the sponges to cool before adding a thin layer to the top of one sponge.

5. Place the second sponge on top and add the rest of the buttercream. Evenly spread the rest of the buttercream.

Decorate with chocolate flakes, a dusting of Twinings Swiss Chocolate Drink powder, or why not create a seasonal spring bake with mini eggs?