Chocolate Cake

Makes 8 | Prep 10 mins | Cooking time: 20 mins

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Ingredients

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For the cakes:

125g/4½ oz soft margarine, plus extra for greasing

125g/4% oz caster sugar

2 eggs

1 tbsp golden syrup

125g/4 oz self-raising flour, sifted

2 tbsp cocoa powder, sifted

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For the filling and topping:

50g/134 oz icing sugar, sifted

25g/1 oz butter

100g/3½ oz milk chocolate

a little white chocolate, melted (optional)

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How to

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1 Preheat the oven to 160°C/325°F/Gas Mark 3. Lightly grease two 18-cm/7-inch shallow cake tins.

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2 Place all of the ingredients for the cake in a large mixing bowl and beat with a wooden spoon or electric hand whisk to form a smooth mixture.

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3 Divide the mixture between the prepared tins and level the tops. Bake in the preheated oven for 20 minutes, or until springy to the touch. Cool for a few minutes in the tins before transferring to a wire rack to cool completely.

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4 To make the filling, beat the icing sugar and butter together in a bowl until light and fluffy. Melt the milk chocolate and beat half into the filling mixture. Use the filling to sandwich the 2 cakes together.

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5 Spread the remaining melted milk chocolate over the top of the cake. Pipe circles of contrasting melted white chocolate and feather into the milk chocolate with a cocktail stick, if liked. Leave to set before serving.