For the Icing

1. Melt the butter in a pan.

2. Remove from the heat and add the cocoa.

3. Return to the heat and stir for one minute.

4. Remove from the heat again and stir in the milk.

5. Add the icing sugar, a little at a time.

6. To get the perfect icing mixture you might have to add a little more icing sugar or cheat by putting your mixture in the fridge for an hour!

To make the Cake

1. Sieve the flour, cocoa, bicarbonate of soda and baking powder into a large bowl.

2. Make a well in the centre of the bowl and add the sugar and syrup.

3. Beat the eggs together in a jug and add the milk and the melted margerine.

4. Gradually stir in this liquid mixture to the dry ingredients. This will take a bit of time!

5. When it is all mixed in together, beat the ingredients into a batter.

6. Pour the batter into two sandwich tins. The tins need to be 6 or 7 inches big and lined with greaseproof paper.

7. Bake in the oven at 325 F, 160 C, Gas mark 3 for 30- 35 mins.

8. Leave to cool.

9. When the cake has cooled, put your icing between the two sponges but leave enough to also cover the outside of the cake.

This cake tastes better the next day but we won't blame you for eating it straight away!