INGREDIENTS
- 200g self raising flour
- 4 Tbsp cocoa powder
- 1 teaspoon bicarbonate soda
- 150g caster sugar
- 3 eggs, beaten
- 150 ml sunflower oil
- 150 ml semi skimmed milk
- 2 Tbsp golden syrup
For the Coating and filling:
- 100g unsalted butter
- 450g cream cheese
- 325g icing sugar
- 50g cocoa powder, sifted
- 2 tbsp rainbow sprinkles, to serve
INSTRUCTIONS
- Preheat oven to 180°C(fan)/390°f/gas mark 6. Grease and line two 20cm (8 inch) round tins. 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, milk and golden syrup. Beat well with a whisk until smooth. Divide the mixture into the two round tins and bake for 25 – 30 minutes until risen and firm to the touch. Remove from oven and leave to cool before turning out onto a cooling rack.
- To make the icing, place the butter in a bowl and beat until soft along with the cream cheese. Gradually sift and beat in the icing sugar and cocoa powder. The icing should be fluffy and spreadable. If the cake has risen a little too high then use a serrated knife to even off the top. Place one half on a cake stand and spread half the icing over, almost out to the edges. Top with the other cake round and then with the remaining icing. Sprinkle over the hundreds and thousands and slice to serve.