This cake wasn’t done as a commission – I was using up some chocolate and decided to make an after dinner dessert. The cake was chocolate (no surprises there!), with Belgian chocolate buttercream. Between each layer was buttercream, crushed Oreo cookies and Hershey’s chocolate sauce. The “wall of chocolate” round the sides is really easy to make. All you need is a piece of soft card (not too firm) that fits round the cake, measure the height to approximately an inch above the top of the cake, and cover the card with greaseproof paper, making sure it is stuck down well on the reverse side. Pour melted chocolate all over it and spread out evenly. Leave it to firm up slightly and then pick it up and press round the sides of the cake. Tape the two ends together where they meet and then put it in the fridge to set properly. Once it has hardened remove the card support carefully.