Preheat oven to 350°F.
Grease three 8-inch cake pans.
In a large bowl cream together the butter and sugar for 3 to 4 minutes and
light and fluffy. Gradually add the eggs one at a time, mixing in between.
Sift the flour, baking powder, salt and fold into the butter mixture. In a
separate small bowl mix together the cocoa powder and boiling water stirring to
form a thick paste. Add the cocoa mix to the cake batter and mix well.
Pour 1/3 of the cake batter into each grease cake pan. Bake the cakes for 25 to
30 minutes, or until a toothpick come out clean when inserted in the
centre of the cake. Remove from the oven and place on a wire rack to cool.
Once cakes have completed cooled, cut a 4-inch circle out of 2 of the cake
layers using a round cookie cutter.
Place the bottom base on a cake board or work cake stand that you want to
present your cake on (it will be difficult to move once filled).
Spread a thin layer of buttercream on the bottom layer of your cake (not
covering the hole) and place the second layer on top. And repeat. Fill
the hole in the center with your chocolate sweets. Top with the remaining cake
layer without the hole on top to seal in the sweets. With the remaining
buttercream spread generously on the outside of the cake.
Decorate with sprinkles and serve.
For the Buttercream:
Beat butter, cocoa, corn syrup, vanilla and salt in a large mixer bowl until
light and fluffy. Gradually beat in powdered sugar and milk until fluffy,
adding additional milk, 1 teaspoon at a time, as needed, to reach desired