Pre-heat oven to 180ºC / 350F / Gas Mark 4. Grease and line two 18cm / 7 inch sandwich
Sieve the flour, cocoa and Bicarbonate of Soda into a bowl. Add the sugar and mix well.
Make a well in the centre and add the syrup, eggs, oil and milk. Beat well with electric whisk
until smooth. 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.
To make your butter icing, place the butter in a bowl and beat until soft. Gradually sift and
beat in the icing sugar and cocoa powder then add enough milk to make the icing fluffy and
spreadable. If the cake has risen a little to high then use a knife to even off the top, now
sandwich the two cakes together with the butter icing and cover the sides and the top of the cake
with more butter icing.