Preheat the oven to 170C fan bake. Line 2 x 22cm tins with baking paper.
In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy. Add the vanilla and then the eggs, one at a time.
In 2 parts, mix in the flour, ground almonds, baking powder and salt. Finally add the milk. Stop your electric mixer once all the ingredients are combined. Do not over mix. By hand, stir through all of the chocolate. Evenly divide the batter between the 2 tins.
Bake for approximately 25-30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow the cakes to cool for 10 minutes before turning out onto a cooling rack.
Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter by itself until smooth. Add the icing sugar and cocoa powder and beat on high until seriously light and fluffy. Gradually add the cream cheese, followed by the vanilla. The icing should be smooth, creamy and thick.
Once the cakes are completely cool, spread some icing on one of the layers and place the second layer directly on top. Spread a neat layer of icing to the top of the cake and decorate with sprinkles, Malteasers and flowers, if using.
Serve at room temperature. Refrigerate in an airtight container for up to 3 days.