Melt the butter and stir the sugar into it until it is dissolved.
Sift together the flour, baking powder and cocoa powder.
Beat the eggs and add them to the butter and sugar mixture. Then add the milk and whisk until smooth.
Fold in the flour mixture, without over mixing.
Pour into the tins and bake for approx 25 mins at 180 degrees, or until a skewer comes out clean.
Meanwhile, make the ganache: heat the cream until about to boil, then pour over the broken up chocolate in a bowl.
Leave for a few minutes then mix until smooth. Allow it to cool completely and then whisk until thick.
Once the cakes are baked, leave them to cool completely.
Level the bottom layer so your cake is flat.
Pour the cream to be used in the cake into a bowl and whisk until thick. Use a spatula to spread it on the bottom layer.
Add the second layer on top, then spread the ganache on top.
Serve in mini slices, and don't feel too guilty!This cake can serve two as a generous dessert, or you can cut smaller slices for 3-4 people.