Serves 6-8

175g self raising flour
2 tablespoon cocoa powder
1 teaspoon bicarbonate soda
150g golden caster sugar
2 tablespoon golden syrup
2 eggs, beaten
150ml sunflower oil
150ml Gold Top milk
75g Gold Top slightly salted butter, softened
175g icing sugar
3 tablespoons cocoa powder
Approx 1 tablespoons Gold Top milk
50g dark chocolate, grated
1 x chocolate flake to decorate (optional)

1 Pre-heat oven to 180ºC/350F/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.
2 Sieve the flour, cocoa and bicarbonate of soda into a bowl. Add the sugar and mix well.
3 Make a well in the centre and add the syrup, eggs, oil and Gold Top Milk. Beat well with electric whisk until smooth.
4 Spoon the mixture into the two tins and bake for 25 - 30 minutes until risen and firm to the touch. Remove from oven, leave to cool before turning out onto a cooling rack.

For the icing, beat the butter and gradually add the sifted icing sugar and cocoa powder. Add just enough Gold Top Milk for a soft icing. Spread half the icing over one cake and sandwich the two cakes together. Spread the remaining icing over the cake. Sprinkle the grated chocolate over the cake, decorate with chocolate mini eggs and serve.

Recipe courtesy of Gold Top,www.gold-top.co.uk


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