Untitled

Ingredients:

150ml sunflower oil, plus extra for greasing the cake tins

175g self-raising flour

2 tablespoons cocoa powder

1 teaspoon bicarbonate of soda

150g caster sugar

2 tablespoons golden syrup

2 large eggs, lightly beaten

150ml semi-skimmed milk

>>GET FREE E-BOOK ON STEP BY STEP BAKING<<

For the icing:

100g unsalted butter

225g icing sugar

40g cocoa powder

2 1/2 tablespoons milk (add a little more if needed)

Instructions:

Preheat the oven to 180C/160C fan/gas 4. Grease two 18cm sandwich tins with sunflower oil and line the base of each tin with baking paper.

Sift the flour, cocoa powder and bicarbonate of soda into a mixing bowl. Add the caster sugar and mix well.

Make a well in the centre of the dry ingredients and add the golden syrup, eggs, sunflower oil and milk. Beat the mixture well with an electric whisk until smooth.

Pour the mixture into the two tins and bake in the preheated oven for 25-30 minutes until the cakes are risen and firm to the touch. Once done, remove from the oven and let them cool for 10 minutes before turning them out onto a cooling rack.

To make the icing, beat the unsalted butter in a mixing bowl until it is soft. Gradually sift and beat in the icing sugar and cocoa powder. Then, add enough milk to make the icing fluffy and spreadable.

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

Enjoy your delicious chocolate fudge cake!