Pre-heat oven to 180 degrees and grease two 6 inch baking pan with butter.
Chop the chocolate and butter into a heatproof bowl and place over a pan of simmering water. Stir the butter and chocolate until melted and smooth. Set aside.
In a separate bowl combine all the dry ingredients.
Whisk the eggs and milk together, then mix it into the dry mixture with the melted chocolate and vanilla extract, combining all the ingredients,
Pour the batter into two the prepared baking pan and bake in the pre-heated oven for 40-45 minutes or until a skewer inserted comes out clean.
Remove the cakes from the oven and leave to cool for 5 minutes before turning it over a wired rack to cool completely.
For the Chocolate butter cream
Sieve the icing sugar and cacao powder into a bowl.
Start whisking the butter in a separate bowl, then gradually whisk the sugar mixture.
Add the vanilla extract and continue whisking. Add some milk if the consistency of the buttercream appears to be dry. Keep adding the milk 1 tablespoon at a time and gauge the consistency. If it gets too wet, add a bit more icing sugar.
For the chocolate butter ganache
Combine the chocolate and butter in a heatproof bowl of a pan of simmering water over medium heat.
Stir until melted, then add the milk and stir to until smooth. Set aside.
Assembling the cake
Level the cakes with a serrated knife. Spread a small amount of the chocolate ganache on a cake board or base.
Place the first cake on the cake board/base and spread a thick layer of buttercream.
Lay the second cake on top and spread the remaining buttercream, covering both cakes all around.
Pour the ganache over the cake and let it run down.
Break the Biscuits and stick it to the cake. Also cut some of the peach cookies into halves, leaving some whole and stick it ob the cake. You can also add the milk chocolate cigar to the side of the cake.
You can keep it refrigerated until ready to serve.