Prepare your tins. Grease and line 2 20cm round cake tins with non stick baking paper.

Preheat the oven to 160C Fan / 180C.

If making your own buttermilk, add 1 tbsp lemon juice to a jug and then add 240ml of milk. You can use dairy or non dairy milk. Stir thoroughly and then allow to sit for 5-10 minutes. The 'buttermilk' will then be ready to use.

Place all your dry ingredients in one large bowl and mix to combine.

In a separate bowl mix together the vegetable oil, buttermilk, eggs and vanilla extract until thoroughly combined. (I used an electric hand mixer)

Add your wet ingredients to your dry ingredients. You can do this by hand or with your electric mixer on a low setting.

Add your hot coffee or hot water and mix. I just used my electric hand mixer on very low. (Don’t worry at how thin the mixture is. It will cook in the oven to make a super moist cake!)

Carefully pour your cake mix into your tins evenly and place in the oven for around 25-35 minutes. (Check with a skewer to make sure it is cooked through - it will be very soft whilst warm!)

Leave to completely cool.

To make your icing, place your butter in a stand mixer (or electric hand whisk if you don't have a stand mixer), mix on its own on a high speed for about 5 minutes. The butter should change from a more yellow colour to being a lot more pale.

Add your icing sugar gradually to the butter (I do this in two stages). I mix each addition of icing sugar for around 3 minutes before adding the second half.

Sieve in your cocoa powder and then mix again until fully combined.

Add in your cooled melted chocolate and mix until dispersed evenly, the colour is a lovely rich chocolate colour and it's a nice thickness to spread.

Place one of the cake tiers on a serving plate or cake stand and spread the icing on top. Then place the other cake tier on top like a sandwich.

Spread the icing on the top and round the sides of the cake using a spatula.

Enjoy!