Heat oven to 190C/fan 170C/gas 5, 375F. Butter two 20cm (8 in) sandwich tins and line with non-stick baking paper.
2. Bake
In a large bowl, beat together 200g softened butter with 200g caster sugar, 4 eggs, 170g flour and 30g cocoa powder until you have a smooth, soft batter.
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until the top is a beautiful golden colour. The cake should spring back when you press it. Turn it onto a cooling rack and leave to cool completely.
3. Frosting
For the fudge frosting, heat 200ml double cream until it just begins to boil. Take it off the heat and add 50g butter, 3 tablespoons honey and 200g dark chocolate, which has been broken into pieces. Leave the mixture for five minutes so the chocolate melts, then stir it briefly to combine all the ingredients - don't over-mix it or it will lose its shine.
4. Ice
Sandwich the cakes with a third of the just-warm frosting and spread the rest over the top and sides. Top with shaved or grated chocol
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