Method:

• Preheat the oven to 200°C (180°C fan / gas 6).
• Line two 8-inch cake tins with baking paper.
• In a large bowl, combine the sugar, self-raising flour, cocoa powder, and salt.
In a separate jug, whisk together the eggs, buttermilk, butter, and vanilla.
• Pour the wet ingredients into the dry ingredients and mix until smooth and well combined.
• Divide the batter evenly between the prepared tins and bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tins for 10 minutes before transferring to a wire rack.
• For the frosting, beat the butter for 3 minutes.
• Sieve the cocoa powder and icing sugar together into a bowl.
Add it to the butter one spoon at a time as it mixes.
This will take time, so be patient; it will come together.
• Beat until smooth, then add the cream and beat for 10 minutes on medium speed.
• Spread half the mixture over one cooled cake and sandwich them together.
• Frost the top and sides of the cake with the remaining frosting.
• (If you chill the frosting for 1 hour, then beat it, this is great for piping onto the cake.)