Crowd-Pleasing Chocolate Cake

Take two 18cm-diameter cake tins and sit them on a sheet of baking paper; draw around the tins, then cut out the paper circles. Use the extra teaspoon of oil and some kitchen paper to lightly grease the base and sides of each tin, then place a baking-paper circle in the bottom of each tin. Switch the oven on, to preheat to 180⁰C (Gas Mark 4).

Next, sieve the flour, cocoa powder and bicarbonate of soda into a large mixing bowl, stirring to combine. Sieve in the sugar and mix well, then add the golden syrup, oil and milk to the bowl, and crack in the eggs. Beat well, using a wooden spoon or an electric whisk, until smooth.
Pour the mixture into the prepared tins and bake in the hot oven for about 25 minutes, until the cakes have risen and feel firm to the touch. Take the cakes out of the oven and leave them to cool in their tins for about 10 minutes, then carefully turn them out on to a wire cooling rack.

When the cakes are completely cool and you’re ready to ice them, make the icing by placing the softened butter into a mixing bowl and beating it until smooth. Sieve in the icing sugar and cocoa powder a few spoonfuls at a time, beating as you go until well combined, then add the milk slowly (you may not need all of it) until the icing is smooth and spreadable. Use some of the icing to sandwich the two cakes together, then use the remainder to cover the top of the cake. If you’re using them, scatter the chocolate eggs over the top of the cake, then serve.