of the dry ingredients. Divide the batter into the two prepared cake pans and bake for 25 minutes, or until a skewer inserted into the center comes out clean. Coolin the tin for 5-10 and then invert onto a wire rack to cool completly before icing. For the butter icing Beat the butter with an electric mixer until pale and creamy Add half the icing sugar and 1 tablespoon of the milk Beat until incorporated and smooth Repeat with remaining butter and milk Stir through the crunchie pieces For the ganache Place the cream in a saucepan over medium heat and bring to the boilRemove from heat and add the chocolate/ Allow to melt slightly and then stir until it is glossy and smoth. set aside to cool to a spreadable consistency. Notes If using salted butter, omitting adding the salt from the recipe. This is a very fagile cake. Be careful when removing it from the tin and inveritng onto a wire rack. Wait till its completely cool before you handle it to avoid it breaking. If you cannot find cake flour, use plain flour and replace 3 tablespoons of the flour with 3 tablespoons of corn flour I find it takes a good couple of hours for the ganacheto set to a spreadable consistency.