Preheat the oven to 190C/Gas5. Lightly grease and base line 3 x 20cm cake tins
Cream butter and icing sugar together until pale and fluffy
Sift flour and baking powder together
Beat in eggs one at a time with a tablespoon of flour, beating well after each addition
Fold in the rest of the flour and divide the mixture between two bowls
Fold in the sifted cocoa into one of them
Spoon each mixture into a large piping bag with a 15mm opening
Pipe a ring of chocolate mixture around outer edge of two prepared tins; pipe plain mixture around outer edge of remaining tin
Continue piping alternate rings in concentric circles until base is covered
Bake for 20 minutes until risen and springy to the touch; cool in tins for 10 minutes then turn out and remove paper; cool completely
Put chocolate and double cream into a heavy-based saucepan and heat gently for 3-4 minutes stirring occasionally until chocolate has melted
Pour into a bowl and whip until thick and glossy; chill
Pour 1 tablespoon Drambuie, over each layer of cake and spread one third of the chocolate filling over one chocolate edged sponge
Put plain edged sponge on to and spread with half of the remaining chocolate mixture
Put last cake on top and spread remaining filling over the top and sides
Decorate to your liking
Servings 10