1 12ozdark chocolate (bournville) 4ozmilk chocolate (4 large flakes) 7tbspmilk 15ozbutter 8ozcastor suger 4eggs 8ozself raising flour 28ozicing sugar 1pnsalt 5drvanilla essence For the cake: Grate 6 oz dark chocolate and dissolve in 4 tbsp milk. Beat 8 oz butter and 8 oz castor sugar until light and fluffy, and gradually beat in the eggs. Lightly fold in the chocolate mixture, and the sieved flour and salt. Divide evenly between three greased and lined 8.5" sandwich tins. Bake at Mark 5, 375F, 190C for approx 25 mins. Cool on a wire rack. For the filling: Soften 5 oz butter and beat in 12 oz sieved icing sugar until creamy. Crumble Flake bars and mix with milk in a small bowl. Dissolve over a warm water bath. Beat chocolate mix into the creamed mixture with the vanilla essence. Sandwich the cake layers together with filling. For the icing: Grate 6 oz dark chocolate (Bournville) and melt with 2.5 oz butter over a pan of hot water. Beat into the sieved icing sugar.. Add enough boiling water to give a creamy spreading consistency (and a little water goes a long way - be careful not to add too much at once). Spread over cake.