Mix the cocoa powder with the boiling water and leave to cool
In a large mixing bowl, use an electric or hand whisk to mix the eggs, caster sugar and vegetable oil until frothy. Then, add the cocoa powder mixture and whisk it in
Gently fold in the self raising flour, baking powder, salt and 2 tbsp of the Amarula
Separate the mixture into three greased and lined 22cm cake tins and bake on 180C/160C Fan/350F/Gas Mark 4 for 25 minutes (check they are done by inserting a skewer or thin knife into the centre, it should come out clean). Remove from the tins and leave them on cooling racks to cool completely
To make the buttercream mix together the baking spread, Amarula and icing sugar until smooth
Stack up the sponges, drizzling 1 tbsp Amarula on each sponge before spreading them with some of the buttercream
Cover the cake in a base coat of buttercream and put it in the fridge for 1 hour to set
Cover the cake with the rest of the buttercream and smooth it out as best you can using a palette knife or scraper
Put the caramel sauce into a piping bag and carefully pipe blobs on the edge of the cake so it drips down. Then cover the whole top of the cake with a thin layer of the caramel
Whip up the double cream along with the Amarula and the icing sugar, pipe it around the edges of the cake
Add sprinkles in the centre of the cake, and chocolate decorations as desired