Preheat your oven at 180°C (160°C fan / 350°F) and line an 8 inch square tin and set aside.
Cream together butter and sugar until light and fluffy. Add eggs one at a time, then fold in flour, cocoa powder and milk. Bake in a square tin for 30-35 minutes or until baked.
Once baked, let the sponge cool in the tin for 5 minutes, wrap your sponge in clingfilm and place in the fridge for 30 minutes (this will help the cutting process and crumb coating) or on the surface overnight, trim the edges and slice the sponge into 9 neat squares.
Core the centre of each sponge square. Make your buttercream by beating your softened butter until light and fluffy, add in your icing sugar, milk and a few drops of food colouring and beat until fluffy.
Transfer your buttercream into a piping bag and pipe in your buttercream.
Top each sponge with a dollop of buttercream (use a piping bag without a nozzle).
Make a pourable icing with icing sugar, cocoa powder and water. Add the water slowly, you want to aim for a thick, yet pourable consistency! Set up a cooling rack with a baking tray underneath and coat each square completely with the icing and let them set.
Melt your white chocolate in a microwaveable bowl, add a few drops of orange colouring and drizzle over the top for the classic French Fancy look. (Check tips and tricks for some fun ways to make these even more spooky for halloween).
