- STEP 1
Preheat oven to 180 degrees Celsius/ gas mark 4. Grease and line the bases of 2 x 20 cm/ 8 inch sandwich tins.
- STEP 2
To make the icing, place the chocolate, muscovado sugar, milk and vanilla extract in a heavy based saucepan. Heat gently, stirring constantly, until melted. Pour into a bowl and leave to cool. Cover and chill in the fridge for 1 hour or until spreadable.
- STEP 3
For the cake place the butter and caster sugar in a bowl and beat together until light and fluffy. Gradually beat in the eggs. Stir in the golden syrup and sift in the flour, salt and cocoa powder into a separate bowl, then fold in the mixture. Add a little water, if necessary to make a dropping consistency.
- STEP 4
Spoon the mixture into the tins and bake in the oven for 30-35 mins or until springy to the touch and a skewer inserted into the centre comes out clean.
- STEP 5
Leave the cakes in the tins for 5 mins, then turn out onto wire racks to cool completely. When the cakes are cold, sandwich them together with half the icing. Spread the remaining icing over the top and sides of the cake, swirling it to give a frosted appearance.