Preheat your oven to 180°C (fan) and line a 30x20cm traybake tin with baking paper.

In a large mixing bowl, cream together the softened butter and caster sugar until the mixture is pale and fluffy.

Beat in the eggs one at a time, ensuring each one is thoroughly incorporated before adding the next.

Stir in the vanilla extract and whole milk until blended.

Sift in the self-raising flour, cocoa powder, and pinch of salt; fold gently to combine into a smooth batter.

Pour the mixture into the prepared tin and level it off with a spatula.

Bake in the oven for about 25-30 minutes.

Check if it’s done by inserting a skewer into the center; if it comes out clean, the cake is ready.

Allow it to cool completely in the tin.

While the cake cools, mix icing sugar, cocoa powder, cold water, and vanilla extract in a separate bowl until you achieve a thick, smooth icing.

Once the cake has cooled, spread the icing across the top, letting it drip over the sides.

Sprinkle on chocolate strands while the icing is still wet.