Chocolate Fudge Cake

- 175g softened unsalted butter - 175g golden caster sugar - 3 eggs, beaten - 3tbsp golden syrup - 215g self raising flour - pinch of salt - 40g cocoa powder - 225g plain chocolate - 55g dark muscovado sugar - 225g unsalted butter - 5tbsp evaporated milk - 1/2 tsp vanilla extract

1. Preheat oven to 180 degrees celsius (no fan). Grease and line the bases of two 8inch sandwich tines 2. Make the icing first. Place all the icing ingredients in a saucepan. Heat over a low heat, stirring constantly, until everything is completely melted and mixed together

3. Allow it to cool for about ten minutes, and then cover and chill in the fridge for about an hour, until you get a spreadable consistency 4. For the sponge, place the butter and sugar in a bowl and beat until light and fluffy. Gradually beat in the eggs 5. Stir in the golden syrup.

6. Combine your dry ingredients, sift into the mixture, and gently fold. (A metal spoon is best as this will knock less air out) 7. You should have a dropping consistency (When you lift the spoon out, mixture should drop off the spoon.) Add a little water if you don't 8. Spoon into the tins

9. Bake for 30 minutes until a skewer comes out clean. Leave in the tins for five minutes and then transfer to a wire rack 10. When completely cool, sandwich together with half the icing, and the spread the rest on the top and sides 11. Decorate the top if you like (I used some honeycomb pieces)