1. Preheat the oven to 180°C/Gas Mark 4.

2. Whisk the butter and sugar together until very light and fluffy.

3. Sieve in a separate bowl the flour, cocoa powder, baking powder and xanthan gum.Add the eggs one at a time to the whipped butter and sugar mixture, making sure each one is completely combined before adding another.  If your mixture starts to split a little add a dessertspoon of the flour mixture and continue to add the eggs.

4. Once the eggs have all been incorporated, add the flour a spoon at a time.

5. Once all the flour is mixed in you should have a lovely thick shiny cake batter. Carefully pour into your prepared tin and place in preheated oven. Cook for about 30 minutes until risen. Test in the middle with a toothpick if you are unsure it should come away clean.

For the chocolate butter icing

1. Break your chocolate into small pieces and place into a bowl over a saucepan of boiling water, making sure your bowl does not touch the water. Slowly add the melted chocolate and continue whisking until its all mixed in.

2. Melt the chocolate, stirring occasionally until its glossy. Don’t take it too far or it will be grainy. Leave to cool while you whisk the butter.

3. Whisk the butter for a a good 3-5 minutes until pale cream and really light and airy. Slowly add the sifted icing sugar, whisking all the time.

4. Place in fridge for at least 15 minutes to cool before decorating

5. To decorate, I cut the cake in half and put one-third of the mixture in the middle. I put a further one-third on top and pipe the remaining third around the edge and in the middle. I didn’t have any mini eggs etc so I just grated a little extra chocolate over the top.

6. TIP: I always use unsalted butter for cooking  and add a little salt as needed but salted is absolutely fine if I run out I happily use it.