Ingredients

• 200g dark chocolate
• 140g butter, softened
• 200g light muscovado (or mix, 100g light brown soft and 100g dark muscovado)
• 5 eggs, separated carefully
• 1 tsp baking powder

• 100g plain flour

• For the icing:

• 250g milk or dark chocolate
• 1 tbsp golden syrup
• 100g unsalted butter

Method

1. Grease two 20cm sponge tins and preheat the oven to 160C.
2. Melt the chocolate using a double boiler. Set aside to cool.
3. Separate the eggs, keeping both eggs and whites. Measure out the flour and stir through the baking powder.
4. In a glass bowl, beat the butter and sugar until creamy.
5. Add the egg yolks one at a time beating well after each addition. Stir through the melted (slightly cooled) chocolate by hand. Gently fold in the flour / baking powder.
6. Using the clean whisk attachment, whisk the egg whites until they start to hold their shape. Gently fold them into the cake mix by hand.
7. Divide evenly between the tins. Bake for 25-30 minutes (27 mins last time) until well risen and cooked through. Remove to a wire rack to cool.
8. To make the icing, put all the ingredients in a double boiler and melt. Stir and allow to cool. Place in the fridge and stir every 8 minutes until ready to ice (usually about 20 mins in the fridge total but keep stirring regularly).