Family favourite chocolate cake

Preheat the oven to 180ºC, gas mark 4. Butter 2 x 20cm round sandwich tins, then line the bases with baking parchment.

In a small bowl, combine the cocoa with 5 tbsp just-boiled water and mix until smooth. Cream 200g butter with both sugars in a stand mixer, or using a large bowl and electric hand mixer, for 3-4 minutes until pale and lighttextured. Scrape down the bowl with a spatula, then beat in the eggs one at a time, mixing well between each addition. Add the vanilla extract and mix again until combined.

Sift the flour, baking powder, bicarbonate of soda and a pinch of salt into the bowl. Add the cocoa paste and milk, then beat again until smooth and thoroughly combined. Divide the mixture evenly between the prepared tins and spread level, using a palette knife or the back of a spoon. Bake on the middle shelf of the oven for 25-30 minutes, or until a wooden skewer inserted into the cakes comes out clean.

Cool the cakes in the tins on a wire rack for 5 minutes, then turn out, peel off the baking paper and leave until completely cooled.

When cold, prepare the buttercream. Melt the chocolate in a heatproof bowl over a pan of barely simmering water, stir until smooth, then remove from the heat and cool slightly. In a large bowl, beat 200g butter until pale and creamy, then gradually add the icing sugar, 1 tbsp at a time, scraping down the sides of the bowl occasionally until combined. Add the cocoa, golden syrup, milk and vanilla, then mix until smooth. Add the cooled, melted chocolate and mix again until smooth.

Place one cake on a serving plate and cover the top with half the buttercream, spreading smoothly with a palette knife. Top with the second cake layer, gently pressing the cakes together. Cover the top with the remaining buttercream and scatter with chocolate shavings, cocoa or sprinkles, as liked.