Sponge cake with chocolate peanut buttercream frosting

@aevann_is_a_fricking_moron since you axed for the recipe:

Preheat your oven to the temperature required before you start. You don't want to get it combined and rising and realise you can't bake it. If you're doing it by hand, stop before you add the eggs to the dry ingredients to check again - if you've forgotten you can hold off on adding the eggs and it'll be fine, but as soon as you add the liquid the clock is ticking and you want it mixed and in the oven ASAP.

Cake recipe is equal parts self raising flour (if you can't get it add 1tsp baking powder - not soda, powder - for every 4-5oz all purpose), sugar (golden caster, demarara, or light brown, but not powdered), butter (or margarine, or coconut oil but you have to use 20% less), and eggs; 10oz of each ingredient fills 2x 8" round pans, 3oz makes 12 cupcakes. If you want to use any other form you are wrong. I prefer to use a food processor to combine everything at once which saves time, but this time due to lack of availability I used a knife to mix the flour sugar and butter in a large bowl until the butter was incorporated, then stirred in the beaten eggs. In both cases you want a relatively smooth batter but not over-mixed - it should still look granular. Divide evenly and bake at 180°C/160°C convection/350°F/Gas mark 4 until a knife comes out clean (should be 35-45 minutes) then remove from the tin and cool on a wire rack.

For the buttercream I used this recipe but with 50% more cocoa. The base amount in the recipe is enough to do a ½"-¾" later on a double stacked 8" cake with a layer in the middle too, no need to increase the quantities by 50%.

Make sure the cake is cooled before you try to apply the frosting or it won't stick.