• Rolling pin icon
    Prep Time: 20 Min
  • Cooker icon
    Cooking Time: 50 Min
  • Clock icon
    Difficulty: Medium
  • Plate icon
    Makes: One large cake, fully iced


  • For the biscuits
  • 275g Homepride Plain Flour
  • 215g Golden caster sugar
  • 1.5 tsp Bicarbonate of soda
  • 1.5 tsp Baking powder
  • 30g Cocoa powder
  • 50g Golden syrup
  • 1 tsp Vanilla bean paste
  • 3 large eggs
  • 225ml Sunflower oil
  • For the icing
  • 300g good quality milk cooking chocolate
  • 150g good quality dark cooking chocolate
  • 200g unsalted butter
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For the cake:

Heat oven to 140C fan.

Butter the base and sides of a 20cm round tin lining the base with baking parchment.

Mix the flour, cocoa, bicarb and baking powder into a bowl then add the golden caster sugar, mix well.

Now add the wet ingredients to the mix, leave the milk till last adding just enough so that the mix falls in thick ribbons from the spoon.

Pour and scrape the mixture into the tin and bake for around 50 mins or until a skewer comes out clean.

Once fully cooled, cut the cake in half horizontally. You might need to take a little off the top of the cake if it is quite domed. Trim it so it is flat enough to ice neatly (or leave it on so it's a more rustic hill shape!)

For the icing (This recipe is more of a butter ganache - better for shine and firmness):

Melt the chocolate over a bain-marie (or in very short bursts in the microwave of around 10 seconds so as not to burn) until it is melted. Remove from the heat and add the butter to the warm mixture until it, too, has completely melted. Cool in the fridge until it reaches a spreadable consistency. Place a generous layer between the two cake slices and then cover the entire cake. Finish with grated chocolate on top.