Preheat the oven to 180C, gas 4.

Grease and line two 8 inch or two 20cm sandwich cake tins (7 inch would also do)

In a large mixing bowl beat together the eggs, flour, caster sugar, butter and baking powder until smooth.

Put the cocoa in separate mixing bowl and add the water a little at a time to make a stiff paste.

Add this paste to the cake mixture and combine

Turn into the prepared tins, level the top and bake in the preheated oven for about 20-25 mins, or until shrinking away from the sides of the tin and springy to the touch.

Leave to cool in the tin, then turn on to a wire rack to become completely cold

Finally add the milk to slacked off - helps to soften which means icing the cake is easier

Construction

Place your first cake on a plate or on a cake board, whatever you will ultimately serve it on

Add approx. 1/3 of your butter cream and spread evenly across the cake

Pop the next cake on top Roughly cover the whole cake in the remaining butter cream - don't be too worried about it being perfect - it should be just a thin layer and it will be covered up!

Next break your KitKats into 1 finger and start placing around the outside of your cake - they will stick to the buttercream (don't eat the KitKats :-) )

When the outside is totally covered in KitKats - place your ribbon around and tie in a bow (also helps to secure the KitKats)

Then decorate as you wish, Ilike a bit of height and colour on mine! Now just enjoy!!!!