Buttermilk Chocolate Cake with Chocolate Cream Icing

Grease three 23cm cake tins. Line bottoms with parchment. Preheat the oven to 190 C / Gas 5.

In a small pan over low heat, combine 170g chocolate chips and 4 tablespoons water. Stir until chocolate has melted, and mixture is smooth. Allow to cool to room temperature.

Sift together flour, bicarb and 1/4 teaspoon salt. Set aside.

In a large bowl, cream the butter with the sugar. Add vanilla. Add eggs one at a time, beating well after each addition. Beat in the cooled chocolate mixture. Stir flour mixture into creamed mixture alternately with buttermilk. Blend until smooth. Divide cake mixture into the three 23cm tins, and smooth tops.

Bake for 25 minutes, or until a skewer inserted in centre comes out clean. Cool cakes in tins for 10 to 15 minutes, then invert on wire racks; turn right side up to cool completely.

Chocolate Whipped Cream Icing: In small saucepan over low heat stir 170g chocolate chips, honey, 2 tablespoons water and 1/8 teaspoon salt until chocolate is melted and mixture is smooth; cool completely. In medium bowl beat cream until it holds its shape. Gradually fold about 3 large tablespoons cream into chocolate mixture, then fold chocolate mixture into remaining whipped cream until blended.

To assemble: Place 1 cake layer upside down on cake platter. Spread with chocolate whipped cream. Repeat with another cake layer. Top with remaining cake layer. Ice the top and sides with remaining cream.