Ingredients

• 190g/6½oz self-raising flour
• 150g/5oz caster sugar
• 2 level tbsp cocoa powder
• 1 level tsp bicarbonate of soda
• 1 level tsp baking powder
• 2 tbsp golden syrup
• 2 free-range eggs
• 150ml/¼ pint sunflower oil
• 150ml¼ pint milk
• 200g/7oz white chocolate
• 150ml/¼ pint double cream
• 1 x 125g/4½oz tub full-fat cream cheese

Directions

• Heat the oven to 180C/160C Fan/Gas 4 and grease and line with greased greaseproof paper the bases of two 20cm/8in straight-sided loose bottomed sandwich tins.
• Sift the dry ingredients into a large bowl and make a well in the centre. Add the syrup
• eggs
• oil and milk
• mix with an electric hand whisk and pour into the tins.
• Bake in the oven for 25-30 minutes
• or until the cakes springs back when lightly pressed with your fingertips. Turn out on a wire rack
• remove the paper and leave to cool.
• For the icing
• break the white chocolate into a bowl. Heat the double cream in a pan
• until very hot but not boiling and pour the hot cream over the white chocolate to melt it. Stir until melted and set aside to cool.
• Spoon the cream cheese into a bowl then gradually add the white chocolate mixture and stir until combined. Set aside to cool a little
• until thick enough to ice.
• Spread half of the icing on one cake
• sit the other cake on top and spread the remaining icing on top to give a pretty finish.