All-in-one chocolate cake

I made this chocolate cake for the first time yesterday for a birthday cake, using a recipe from Olive Magazine. I have quite a collection of chocolate cake recipes now, but I would definitely use this one again. It was lovely and light and quick to make.
Unfortunately I have no meal to post this evening. I bought the ingredients to make the £5 meal from tesco, which was sausages in spaghetti sauce. It was ok, but I wouldn't make it again, so I didn't think it was worth sharing on here today. 

Ingredients
175g self raising flour sifted
175g butter, completely softened
3 tbsp 70% cocoa powder (I used green and blacks, which I'm sure wasn't 70%, that was fine)
175g caster sugar
1 tsp baking powder
3 eggs
1-2 tbsp milk
300ml double cream

Ganache Icing
100g butter cubed
100g dark chocolate chopped plus extra to decorate

Method
Heat the oven to 180C. Butter and base-line 2 x 18cm sandwich tins. Take 3 tbsp flour from the full flour amount and put it back in the bag - the cocoa powder will make up the difference.
Put all the cake ingredients (not the double cream) in a large bowl and beat them together with an electric whisk until you have a creamy mixture. Add a little milk if the mixture is too stiff - it should fall off a spoon easily. Divide the mixture between the two tins and level the surfaces. Bake on the same shelf in the oven for 20-25 minutes or until the sponge springs back when pressed.
Cool for 5 minutes and then turn out onto wire racks, peel of the base paper and cool completely.
To make the icing, melt the butter and chocolate together in a microwave, or a bowl over simmering water. Stir well and then leave until it's cool enough to spread easily and will run a little (I left mine a bit too long so it did not run, I also added icing sugar to sweeten the chocolate, as I had used very dark chocolate)
Whip the cream and use it to sandwich together the cakes. Spread the top with the chocolate ganache. Decorate with grated chocolate.