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Method

1. Preheat the oven to 180C/160C Fan/Gas 4and line a 30cmx25cm/12inx10in cake tin with butter and baking paper.

2. Whisk the buttermilk, butter and eggs together in a bowl.

3. In a separate large bowl, combine the flour, cocoa powder, baking powder and sugar. Gradually mix the wet ingredients into the dry until you have a smooth cake batter.

4. Pour evenly into the lined tin and bake for 35 minutes, or until the sponge is well risen, and a skewer comes out clean. Set aside to cool for 10 minutes, then take the sponge out of the tin onto a wire rack and leave to cool completely.

5. Once cool, make the creamy chocolate icing. Put the butter and icing sugar into a large bowl or the bowl of a stand mixer and beat with an electric whisk for 4–5 minutes, or until pale and fluffy.

6. Melt the dark chocolate in a bowl. You can either do this in the microwave – put the chocolate in a heatproof bowl, microwave for 20 seconds, check it, stir and keep cooking and checking every couple of seconds until it has melted. Alternatively melt in a heatproof bowl placed over a pan of simmering water.

7. Beat the melted dark chocolate into the butter and icing sugar. Scrape down the sides of the bowl so that everything is combined. Beat in the milk to loosen the mixture slightly.

8. Swirl the chocolate icing over the top of the traybake and top with the mini gingerbread men, sprinkles and, if liked, gold lustre.