Preheat your oven to 180°C [350°F] or 160°C fan. Grease and line two 6 inch cake round cake tins. Set aside.

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

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

Sift in the flour. Add the cocoa powder and mix in until no flour is visible. Avoid over mixing here.

Split the mixture evenly between the two tins and tap them a couple of times on the counter to pop and air bubbles hiding in the mixture.

Bake on the middle shelf for 35 – 40 minutes (these are thick cake layers!). This will depend on how hot your oven runs and can take less or more time, so check after 35 minutes.

Your cakes will be ready when a skewer or cocktail stick comes out with a few dry crumbs on (not wet mixture), the surface bounces back when gently pressed on, and you hear little crackling sounds when you listen to the cakes (if able).

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

While your cake sponges are cooling, shape your fondant Geraldine figure.

Simply roll the white fondant into a small ball and shape slightly to make the head. Then form the shoulders and upper body using the black fondant. Make a slight divot in the top of the fondant shoulders and press the head into the divot gently.

Finish by shaping the hair onto the head. Lastly, draw on a cute screaming face using the food paint or edible ink pen. Set aside your fondant Geraldine.

In a large bowl, beat together the butter with half the icing sugar until light and creamy. Add a splash of milk and the other half of the icing sugar and beat until fluffy. Add the melted chocolate and beat again until fully incorporated.

Spoon around ⅓ of the buttercream into another bowl and beat in a few drops of green food colouring until an even colour is achieved. This will create your “grass”.

When your cake sponges are fully cool, begin building your chaos cake!

Place the first sponge on a plate/cake stand/cake board and spread a generous layer of chocolate buttercream over the top.

Pipe a border of buttercream around the edge of the base layer, then pour most of the melted chocolate in the centre of the border. Using a knife, roughly mix the two together and allow the melted chocolate to pour over the edge of the sponge.

Create a ditch in the other sponge by cutting or scooping out some of the cake. Don’t go further than halfway into the depth of the sponge.

Place this sponge on top of your base one. Smother over some more chocolate buttercream to create the “mud”. Then, using a piping bag with a multi-hole piping tip, pipe on the green buttercream to create the “grass”.

Pour the remaining melted chocolate in the ditch to create the puddle. Using your finger, scrape any leftover melted chocolate from the bowl and cover your Geraldine fondant figure in it. Then sit your Geraldine fondant figure in the chocolate puddle.