Pre-heat the oven to 180 degrees/Gas 4. Grease three 20cm (8 inch) deep sandwich tins then line the base of each tin.

Add the cake ingredients to a bowl and beat until the mixture has become a smooth batter. Divide the cake mix equally between the prepared tins and level the surface.

Bake in the pre-heated oven for about 22 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.

Beat the butter until it is light in colour (about 5 minutes) then slowly add the icing sugar then combined until it is fully incorporated.

Add in the cocoa powder and the milk and mix again, if the mixture is still stiff then add more milk until the butter cream is smooth.

Crush up a few mini daim bars by using a knife then using a palette knife spread the buttercream on the bottom layer of sponge and add a handful of crushed daim bars. Repeat this until the cake is assembled.

Once all three layers are stacked on top of each other, do a crumb coat around the outside of the cake and on the top. Put cake in the fridge for at least 30 minutes for the buttercream to set.

After the cake has been in the fridge, then start doing your top coat of buttercream. Once the cake is covered. decorate with the daim bars.