Preheat the oven to 180C and line two 20cm baking tins with butter and greaseproof paper.

In a heatproof bowl, melt the chocolate and butter, either in the microwave or over a pan of simmering water, and set aside to cool.

In a large bowl, mix the flour, cocoa powder, brown sugar, baking powder, and bicarbonate of soda.

Once the dry ingredients are all mixed together, slowly add your eggs, milk, oil, melted butter, and chocolate, and mix until smooth and silky.

Pour the cake mixture into your prepared cake tins and bake for 35-40 minutes.

Whilst the cake is baking, make a shot of espresso and set aside.

To make the cream filling, whisk the mascarpone first, then gradually add the double cream to ensure the filling is smooth.

Once the cake has baked and cooled, use a pastry brush to gently soak the cake layers in the espresso.

Using a piping bag, pipe the cream filling around the edge of the cake and then the centre.

Assemble your cake and spread the remaining cream across the top of the cake.

Finish with a light dusting of chocolate powder and enjoy!