For the cake:
9 tablespoons boiling water
150g unsalted butter, softened
110g Lyle’s golden syrup
315g Tate & Lyle’s golden caster sugar
4 large eggs
250g plain flour, sifted
1½ rounded teaspoon baking powder
For the filling, icing & decoration:
150g dark chocolate (70% cocoa solids), broken into pieces
150ml double cream
1 tablespoon Lyle’s golden syrup
You will also need 2 x 20cm (8”) deep sandwich tins, greased and the bases lined with parchment paper.
1. Pre-heat the oven to 180°C/160°Fan/Gas Mark 4. In a large bowl mix the cocoa and water together with a wooden spoon until smooth, then add the butter, golden syrup, golden caster sugar, eggs and milk. Mix again, then sift over the flour and baking powder to make a thick batter.
2. Spoon the mixture into the cake tins and bake on the middle shelf of an oven for 30 minutes or until risen and a fine skewer comes out clean when inserted in the centre.
3. Leave to cool for 10 minutes, then turn out onto a wire rack and discard the parchment.
4. For the filling and icing, combine the chocolate, cream and golden syrup in a heatproof bowl set over a pan of simmering water until melted, for about 5 minutes. Stir constantly, then remove from the heat and leave to cool and thicken to a spreading consistency.
5. Sandwich the cakes together with about half of the chocolate cream, arrange on a plate, then use a palette knife to spread the rest decoratively over the top. Decorate with the chocolates and serve.
Recipe courtesy of www.lylesgoldensyrup.com