- 175g self-raising flour
- 2 tbsp cocoa powder
- 1 tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 150g caster sugar
- 2 tbsp golden syrup
Golden syrup is a translucent, golden-amber coloured, sweet syrup…
- 2 large eggs, lightly beaten
- 150ml sunflower oil, plus extra to grease
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 150ml semi-skimmed milk
For the icing
Heat oven to 180C/160C fan/gas 4. Grease and line the base of two 18cm sandwich tins.
Sieve 175g self-raising flour, 2 tbsp cocoa powder and 1 tsp bicarbonate of soda into a bowl. Add 150g caster sugar and mix well.
Make a well in the centre and add 2 tbsp golden syrup, 2 lightly beaten large eggs, 150ml sunflower oil and 150ml semi-skimmed milk. Beat well with an electric whisk until smooth.
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.
To make your butter icing, place 100g unsalted butter in a bowl and beat until soft.
Gradually sieve and beat in 225g icing sugar and 40g cocoa powder then add enough milk to make the icing fluffy and spreadable – around 2 ½ tbsp.
Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more butter icing.