Chocolate fudge cake

Preheat the oven to 180 degrees C. Grease and line two 20cm sandwich tins.

For the icing place the ingredients in a saucepan. Heat gently, stirring constantly, until melted.( It may seperate but if this does happen keep stirring until it goes through.)

Pour into a bowl and leave to cool, cover and chill for 1 hour in the fridge or until spreadable.

for the cake, place the butter and sugar in a bowl and Beat together until light and fluffy. Gradually beat in the eggs. Stir in the golden syrup and almonds.

Sift in the flour, salt and cocoa powder into a seperate bowl and gently mix together. Then fold into the mixture. Add a little water or milk if necessary to make a dropping consistency.

Spoon the mixture into the prepared tins and bake in the preheated oven for 30-35 mins or until springy to the touch and a skewer inserted into the middle comes out clean.

Cool in the tins for 5 minutes then turn out on a wire rack to cool completely.

When the cakes are completely cool sandwich the cakes together with the icing, spread the remaining icing over the tops and on the sides with a palette knife swirling it to give it a frosted appeareance. Cut into slices and serve!