Two-layer chocolate fudge cake

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• Sunflower oil (plus extra for the tin)150 ml
• Self-raising flour175 g
• Cocoa powder2 tbsp
• Bicarbonate of soda1 tsp
• Caster sugar150 g
• Golden syrup2 tbsp
• Large eggsLightly beaten2
• Milk150 ml
• Unsalted butter100 g
• Icing sugar225 g
• Cocoa powder (for the icing)40 g
• Milk (for the icing, a little more if needed)½ tbsp

1. 1

   Set the oven to 180°C (160°C fan). Grease two 18cm sandwich tins and line the base of each tin.

2. 2

   Sift the flour into a large bowl together with the bicarbonate of soda and cocoa powder, then mix in the caster sugar.

3. 3

   Make a hollow in the centre of the dry mixture. Add the eggs and golden syrup, then pour in the sunflower oil and milk. Mix with an electric whisk until the batter is smooth.

4. 4

   Divide the batter evenly between the tins, then bake for 25-30 mins. The cakes are done when they have risen and feel firm to a gentle press.

5. 5

   Remove from the oven and let the cakes sit in their tins for 10 mins, then tip them out onto a wire rack to finish cooling.

6. 6

   To make the icing, put the unsalted butter into a mixing bowl and beat until soft. Little by little, sift in the cocoa powder and icing sugar, beating as you go, then add just enough of the milk until the icing is fluffy and easy to spread.

7. 7

   Spread some of the icing over one cake and set the other on top. Cover the top and sides with the rest of the icing.