Preheat the oven to 190°C/fan 170°C/gas mark 5. Grease and line with greaseproof paper the sides of two cake tins roughly a 20cm tin.

In a bowl, cream the butter or margarine (using an electric whisk) with the sugar until it is light, fluffy and pale in colour. Add the vanilla extract into the mix. Whisk in the eggs one at a time so the mix won’t curdle. Then add the flour and cocoa powder and whisk again. Finally, add the milk and give another whisk until it is nice and smooth.

Spoon half the mixture into each of the two tins. Bake in the oven for 25-30 mins until a skewer comes out from the centre of the cake clean.

For the chocolate fudge icing: melt the butter in the microwave. Sieve in the cocoa powder and stir until smooth. Sieve in the icing sugar and add a few drops of vanilla extract. Give this a final stir. Gradually add the milk a little at a time to the fudge icing until it looks thick but spreadable (you may not need all the warm milk). Spread over the top sponge and between the two layers.

I would suggest if you have a taller/thicker sponge then use this for the bottom layer. To decorate the cake use any gluten free sprinkles or my favourite milk chocolate buttons!