1. Preheat & Prep
Preheat your oven to 180°C (160°C fan) / Gas 4. Grease and line the base of two 18cm sandwich tins with baking paper.

2. Mix Dry Ingredients
In a large mixing bowl, sift together the flour, cocoa powder, and bicarbonate of soda. Stir in the caster sugar.

3. Add Wet Ingredients
Make a well in the center and add the golden syrup, eggs, sunflower oil, and milk. Beat everything together using an electric whisk or hand mixer until you get a smooth, lump-free batter.

4. Bake the Cakes
Divide the batter evenly between the two prepared tins. Bake for 25–30 minutes, or until the cakes are well-risen and spring back when touched lightly.
Cool in the tins for 10 minutes, then turn out onto a wire rack and let cool completely.

5. Make the Buttercream
In a clean bowl, beat the softened butter until smooth. Gradually mix in the icing sugar and cocoa powder, then add the milk little by little until the icing is soft, fluffy, and spreadable.

6. Assemble the Cake
Spread a layer of icing over one cake, place the second cake on top, then cover the top and sides with the remaining icing. Smooth out with a palette knife or leave it rustic — your choice!