1. 150ml sunflower oil, plus extra for the tin
2. 175g self-raising flour
3. 2 tbsp cocoa powder
4. 1 tsp bicarbonate of soda
5. 150g caster sugar
6. 2 tbsp golden syrup
7. 2 large eggs, lightly beaten
8. 150ml semi-skimmed milk
9. For The Icing :
10. 100g unsalted butter
11. 225g icing sugar
12. 40g cocoa powder
13. 2½ tbsp milk (a little more if needed)

Direction

STEP 1 Heat the oven to 180C/160C fan/gas 4. Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.

STEP 2 Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk. Beat well with an electric whisk until smooth.

STEP 3 Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.

STEP 4 To make the icing, beat the unsalted butter in a bowl until soft. Gradually sieve and beat in the icing sugar and cocoa powder, then add enough of the milk to make the icing fluffy and spreadable.

STEP 5 Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing.