Preheat the oven to 180C/Gas mark 4.

Combine cocoa powder and drinking chocolate in a small bowl.

Add 50ml of boiling water to the cocoa mixture and mix to a paste. Set aside.

Sift together flour, baking powder, bicarbonate of soda, and salt. Set aside.

In a large mixing bowl, cream the softened butter until light.

Add both brown sugar and caster sugar along with the cocoa paste.

Beat until light and very creamy.

Add the eggs one at a time, incorporating 1 tbsp of the flour with each egg. Beat thoroughly.

Gradually fold in the remaining flour and buttermilk alternately (dry, wet, dry, wet) until a creamy mixture forms.

Carefully fold in the ground almonds.

Spoon the batter into prepared cake tin(s), spreading evenly.

Bake for 45-50 minutes in a 23cm tin or 35-40 minutes in 20cm sandwich tins.

Let the cake(s) cool in the tin(s) for 10 minutes before transferring to a wire rack to cool completely.

Once cooled, slice the 23cm cake into three layers, or each 20cm cake into two layers.

Sandwich the layers with chocolate fudge icing, reserving some for the top.

Smother the top with remaining icing.

Sprinkle grated chocolate over the top as a garnish.

Store the cake in an airtight tin for 5-6 days.