Ingredients (chocolate cake)
4 oz butter
4 oz sugar
6 oz self raising flour
1 level tablespoon golden syrup
1 heaped tablespoon cocoa powder
1 egg
1 level teaspoon bicarb
1/4 pint of milk
(Old school proper money measurements from the 70s)
Ingredients buttercream/decorations
10 oz icing sugar
5 oz butter
Yellow food colouring
Couple of splashes of milk
Chocolate coins (white and milk)
Chocolate balls
Cocoa (about one teaspoon)
Method
1) Put the flour and cocoa into a mixing bowl.
2) Melt the butter, sugar, syrup in a bain marie (v. posh way of saying pyrex bowl over simmering water). Once melted, leave to cool a bit and mix in the egg (leave it to cool otherwise it will curdle your egg and that will be grim)
3) Dissolve bicarb into a tablespoon of milk, then add the rest of the milk to this milkybicarby mix.
4) I know it says "Add flour mix and milk mix alternately to the syrup", but my flour bowl was bigger so I added the syrup and milk alternately into flour/cocoa mix.
8) With the remaining half, take one big spoonful and put into a separate bowl. Add one teaspoon of cocoa to this and a splash of milk to make the chocolate buttercream.
10) Spread the yellow butter all over the top and sides of the sandwiched sponge.
Et voila!