Celebration Sponge Cake

Make the sponges

1. Preheat oven to 350°F. Grease two 8-inch silicon cake moulds with butter, put on a baking tray and set to one side.
2. In a large mixing bowl, with an electric whisk beat together the butter and sugar until pale and fluffy, then beat in one egg at a time until completely combined.
3. Add the flour, milk and vanilla paste. Beat until you have a smooth batter.
4. Fold in the grated Supplant dark chocolate and divide between the moulds.
5. Bake in the middle of the oven for 40-45 mins, then remove from the oven and set to one side.

Make the chocolate ganache

1. Meanwhile, put a glass mixing bowl over a saucepan of simmering water and break the Supplant chocolate in, stirring until it partially melts.
2. Add the cream to a small saucepan and pour in the chocolate, stirring constantly until smooth and glossy. Set aside to cool.

Make the buttercream

1. In a mixer beat together the icing sugar, butter and vanilla paste until fully combined then set aside.

Build your cake

1. When completely cooled, remove the sponges from the moulds and trim the top of one to flatten it.
2. Spoon a layer of buttercream about 1/2 inch thick on to the top of your flattened sponge.
3. Add the second sponge on top and with a pallet knife spread the outside of the cake with buttercream.
4. Once smooth and neat, spoon the chocolate ganache on to the top of the cake and smooth it to the edge.
5. Arrange the shortbread and brownie pieces (plus any other toppings you like) on the top of your cake. Enjoy!