Preheat your oven to 180°C [325°F ] or 160°C fan. Grease two deep 8 inch cake tins and line one.

If needed, trace around your cake tins on greaseproof paper/baking parchment and cut out the circles to line the tins. Trace your umbrella image on one of the paper circles using a marker pen. Flip the paper so that the pen is facing down and line the other cake tin with it. Set aside.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating in between until fully incorporated.

Spoon in the vanilla and beat in.

Sieve the flour over the mixture and mix just until the flour is no longer visible.

Spoon a heaped tbsp of the cake mixture out and into a small bowl. Add 1 tbsp cocoa powder (or a few drops of black food colouring if preferred) and mix in until smooth.

Put the chocolate batter into a piping bag with the very end of the tip cut off. The smaller the hole, the more accurate you can be.

Trace the umbrella image on the baking parchment with the chocolate cake batter. Use a cocktail stick to neaten if needed. Be sure to fill the elements of the image that are dark. Pipe “rain” around the top if desired.

Refrigerate the chocolate pattern while you spoon some of the vanilla batter into another piping bag with the very end cut off. Retrieve the cake tin from the fridge and trace around the chocolate pattern to create an outline. Make sure to outline all of the chocolate mix elements and fill in the remaining pale elements of the umbrella image.

Refrigerate again while you prep for the next step.

Spoon half of the remaining cake batter into the other cake tin, then spoon the other half of the batter into a piping bag with a large piece of the end cut off.

Retrieve your image cake tin from the fridge and pipe the remaining vanilla cake batter on top of the image you traced. Cover the whole thing as much as possible. Avoid spreading or pressing down as this can distort the image you piped earlier.

Bake the sponges on the middle shelf for 25 - 30 minutes, until golden. Your sponges will be ready when a skewer/cocktail stick comes out clean when tested, the surface bounces back when gently pressed on, and you hear little to no crackling/bubbling when you listen to your cakes.

Once baked, leave to cool in the tins for around 10 minutes before transferring upside down onto a wire rack to cool completely.

Heat the cream in a saucepan over a medium heat until you see steam rise from the top. Pour the cream over the chocolate and Nutella spread. Leave to soften for 5 minutes then whisk until smooth. Alternatively, put all of the ingredients in a heatproof bowl and microwave in 30 second bursts until melted, stirring in between.

Place in the fridge to cool.

Once cool, use an electric mixer to whisk the ganache until it holds its shape (stiff peaks).

Place the plain sponge on a cake board/plate/stand.

Generously spread or pipe the ganache over the surface of the cake.

Place the other cake sponge on top of the ganache with the pattern side facing up.