Chocolate Fudge Cake with White Chocolate Cream Cheese Icing

Chocolate Fudge Cake
(adapted from Donal Skehan)
350g self-raising flour
5 tbsp cocoa powder
2 tsp bicarbonate of soda
300g caster sugar
300ml sunflower oil
300ml semi-skimmed milk
4 large eggs, beaten
4 tbsp golden syrup

Preheat your oven to 180ºC and line two baking tins. Sieve the flour, cocoa powder and bicarb into the biggest bowl you have. (Or if you're lazy, like me, put them into the bowl and give it a good whisk). Add in the sugar and mix well. In a jug, measure in the wet ingredients (oil, milk, eggs, syrup) and mix. Make a well in the centre of the dry ingredients and gradually add in the wet ingredients until you have a smooth (and quite wet) mixture. Pour evenly between your baking tins and bake in the oven for about 40 minutes, or until a skewer comes out clean. Leave to cool slightly, before turning out onto a wire rack to cool completely.

White Chocolate Cream Cheese Icing
220g unsalted butter, softened
450g cream cheese 
400g white chocolate, melted
440g icing sugar

Beat your butter and cream cheese together until light and fluffy. Mix through the white chocolate and then gradually add in the icing sugar until smooth.

When your cake has cooled completely, carefully split your cakes. Sandwich with thick layers of the icing. It 's up to you whether you cover the sides or not. I wasn't planning to, but my cake was still warm when I cut it so it didn't look too pretty and there was plenty of icing left so decided to go for it. For a finishing touch, grate some dark chocolate over the top.