Cut the butter into cubes and cream the butter with the sugar in a large bowl until pale and fluffy.

Add the eggs to the mix one at a time and beat the mix well in between each addition.

Cut the vanilla pod lengthways and scoop out the seeds.

Add the vanilla seeds (or vanilla extract) to the cake batter along with a third of the flour.

Gently fold the flour into the cake batter until completely combined before adding the rest and folding into the cake batter again.

Spoon the mix between each of the three cake tins. Ensure the mix is level in each tin.

Bake in the centre of the oven for 20-25 minutes or until they are golden brown and springy to the touch.

(You may want to bake them in batches so that you can bake them all at the same level in the over).

Remove from the oven and turn the cakes out onto a wire wrack. Leave the cakes to cool completely before moving on to the next step!

Bring the water, sugar and butter to the boil in a saucepan.

Remove from the heat when the mixture begins to boil and add all of the flour.

Stir until combined and immediately add to a medium heat.

The mixture will begin to get thick, keep beating the mixture until it leaves the side of the pan.

Remove from the heat and let it cool completely.

Beat the egg together in a separate bowl. Slowly add this to the mixture in the sauce pan a little at a time.

Beat the mix well for at least 5 minutes until it is a dropping consistency. (If it isn't you may need a little more egg).

Fill a piping bag with the mixture and pipe circles roughly the size of a 50 pence piece onto grease proof paper onto a baking sheet.

Place into the oven and bake for 20 minutes until they have puffed up and are crisp.

Take out of the oven and place on to a wire cooling rack and leave to cool before filling and decorating.

Pour 300ml of cream into a large bowl, whisk this together with 2 tbsp of the icing sugar until light, fluffy and spreadable.

Take the remaining 300ml of whipping cream and whip this together with the cocoa powder and 2 tbsp icing sugar.

Sandwich the bottom two layers together with the chocolate cream. Sandwich the top layer to the middle layer with the sweetened cream.

Lastly, top the cake with the remaining chocolate cream.

Place the remaining sweetened cream into a piping bag.

Poke a hole into the bottom of each of the profiteroles and fill with the cream.

Gently warm the double cream in a small pan.

Break the chocolate into cubes and add to the cream.

Whisk the cream continuously on a low heat until the chocolate has melted completely.

Leave to cool until it thickens.

Dip each of the profiteroles into the ganache and stack on top of the cake to finish.