Preheat the oven to gas 4 / 180c. In a large bowl, beat 185g of the buttery style margarine and caster sugar together until smooth. (You can use an electric mixer if you like although this type of margarine is soft enough to beat manually).

Beat in the eggs one by one. Finally fold in the flour and cocoa powder until the batter is just smooth.

Decant the batter into three 6inch loose bottomed round baking tins lined with non stick baking paper. Bake in the middle of the oven for 18-20 minutes.

When the cakes are springy to the touch and a cake tester comes out cleanly, leave in their tins to cool slightly before removing and transferring to a wire rack to cool completely.

Meanwhile, make the icing. Sift the icing sugar and cocoa together then in a large bowl, preferably using an electric mixer beat the cocoa/icing sugar mix into the rest of the buttery margarine one third at a time. When combined, add the milk and beat until smooth.

When the sponges are completely cool, use a serrated knife to level off their tops so to form a flat cake. Save some discarded bits of sponge (although it’s fine to let bystanders scoff the rest).

Place another sheet of baking parchment paper on a large tray and pour the Kellogg's Coco Pops into the middle. Carefully pick up the cake with damp icing around the edge and roll it into the Kellogg's Coco Pops so they stick.

Transfer the cake to a pretty plate and spread chocolate icing over the top surface of the cake. Use a small palette knife to tidy it up slightly but don’t worry too much about perfection.