Heat the oven to 180°C.
Use greaseproof paper or non-stick baking parchment to fit the base of a baking tray.
Put all the ingredients into a large mixing bowl and beat until combined. Don’t beat the batter too much, just as smooth as you can.
Pour or spoon the mixture into the tray and bake on the middle shelf of the oven for about 25 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Let the cake sit in the tin for 5 minutes and then turn it out onto a wire rack to cool.
Once cooled, use you circular cutter to create as many cuts as possible from the sponge. You will have some excess off cuts – put them into in a air tight container for later use e.g. cake pops or your own leisure.
To make the cream frosting, add the cream, vanilla seeds from half a pod and Moore’s Irish Cream Liqueur to a mixing bowl. Whip until stiff.
Layer up your sponge, adding a tablespoon of the cream mix on each, two sponges high. Add the chocolate chocolate shavings to the top of each. Keep in an airtight container and consume within the day.