Begin by lining three 6 inch cake tins with grease proof paper and place to one side.

In a large bowl cream together the butter and sugar for the sponge until pale and creamy.

Add an egg and continue to beat well.

Keep adding the eggs one at a time (beat well each time) until the mix has become pale and fluffy.

Scoop the seeds out of the vanilla pod and beat into the sponge mix.

Next, sift the flour and salt into the bowl and fold through the wet sponge mix.

Divide the sponge mix between the three tins.

Bake in the centre of the oven for 25-30 minutes at 180C, 356 F or gas mark 4.

Take the cakes out of the oven once golden and springy to the touch or a skewer placed in the centre comes out clean.

Allow the cakes to cool completely before attempting to decorate.

Melt the chocolate in a bowl set over a pan of simmering water or in the microwave at 10 second bursts, stirring regularly.

Allow the chocolate to cool until just warm to the touch.

Using an electric whisk, beat the butter in a bowl until soft.

Add the icing sugar and vanilla and continue to beat until it is creamy and soft.

Fold in the melted chocolate until completely incorporated.

Add a little milk until it is a spreadable consistency.

Remove the kit-kats from their wrappers and press gently into the sides of the cake.

Top with mini eggs.