Making the cake
Preheat the oven to 180ºC.
Grease two 20 cm cake tins and line them with parchment paper.
Sift flour, cocoa powder, baking powder and bicarbonate of soda into a large bowl.
Add eggs, oil, cream, water, salt and light brown sugar into the Appliance bowl.
Add the flour mixture.
Fit the Whisk Tool.
Whisk for 3 minutes on speed 3 until combined.
Divide the batter between the tins.
Bake for 20-25 minutes at 180ºC until a skewer inserted comes out clean.
Remove from the oven and let cool completely.

Making the buttercream
Clean the Appliance bowl and fit the K-Beater.
Add butter, sugar, cocoa powder and milk into the Appliance bowl
Mix for 2 minutes on speed 3, and then scrape the bowl.
Tip: Start the speed on 1 and gradually increase speed.
Mix for 2 minutes on speed 3 until light and fluffy.

Assembling the cake
Trim the cooled sponge layers with a cake leveller or use a bread knife.
Place one of the cakes on a cake board and spread with a layer of buttercream.
Place another sponge layer on top.
Spread a thin layer of buttercream around the top and sides to crumb coat the cake.
Chill in the fridge for 20-30 minutes until set.
Remove from the fridge and cover the sides and the top of the cake with the remaining buttercream.

Serve.