To make the cake:

1. Preheat your oven to 180°C. Grease and line a 20cm cake tin.
2. Sift the flour, cocoa, baking soda, baking powder, and salt into a large bowl, and add the sugar. Use a whisk to combine.
3. Add the eggs, milk, warm water, and oil, whisking again until everything is well combined.
4. Pour the batter into the prepared pan and bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
5. Once baked, allow the cake to completely cool on a wire rack.
6. When the cake is completely cool, use a serrated knife to cut off the domed top of the cake, and then slice the cake horizontally into two.

To make the icing:

1. Beat together the softened butter and vanilla for 5 minutes or until creamy and much lighter in colour.
2. Sift in half of the icing sugar and beat to combine. Repeat with the remaining icing sugar and cocoa powder.
3. If the icing appears dry, beat in the milk.

To decorate:

1. Use a spatula to spread icing on top of the first cake layer, placing the second cake layer on top. Cover the sides and top of the cake with a thin layer of icing to create a crumb coat. Place in the fridge to chill for 15 minutes.
2. Once the icing is hard to the touch, spread the remainder of the icing on the cake.
3. Add the Chocolate Fingers vertically around the cake. Decorate with any berries, lollies, or sprinkles of choice.