• 150ml sunflower oil, plus extra for the tin
• 175g self-raising flour
• 2 tbsp cocoa powder
• 1 tsp bicarbonate of soda
• 150g caster sugar
• 2 tbsp golden syrup
• 2 large eggs, lightly beaten
• 150ml semi-skimmed milk

For the icing

• 100g unsalted butter
• 225g icing sugar
• 40g cocoa powder
• 2½ tbsp milk (a little more if needed)

• STEP 1

  Heat the oven to 180C/160C fan/gas 4. Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.

• STEP 2

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

• STEP 3

  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.

• STEP 4

  To make the icing, beat the unsalted butter in a bowl until soft. Gradually sieve and beat in the icing sugar and cocoa powder, then add enough of the milk to make the icing fluffy and spreadable.

• STEP 5

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