175g unsalted butter, softened
175g golden caster sugar
3 eggs, beaten
3 tbsp golden syrup
40g ground almonds
175g self-raising flour
pinch of salt
40g cocoa powder

Icing
225g plain chocolate, broken into pieces
55g dark brown sugar
225g unsalted butter, diced
5tbsp evaporated milk
1/2tsp vanilla extract

Preheat oven to 180 degrees
Grease and line the bases of 2 x 20cm sandwich tins
To make the icing, place the chocolate, dark brown sugar, butter, evaporated milk and vanilla extract in a heavy based saucepan.
Heat gently, stirring constantly, until melted.
Pour into a bowl and leave to cool.
Cover and Chill in the refrigerator for 1 hour, or until spreadable.

For the cake, place the butter and caster sugar in a bowl and beat together until light and fluffy.
Gradually beat in the eggs.
Stir in the golden syrup and ground almonds.
Sift the flour, salt and cocoa powder into a separate bowl, then fold into the mixture.
Add a little water, if necessary, to make a dropping consistency.
Spoon the mixture into the prepared tins and bake in a preheated oven for 30-35 mins, or until springy to the touch and a skewer inserted in the centre comes out clean.
Leave the cakes in the tins for 5 minutes, then turn out onto wire racks to cool completely.
When the cakes are cold, sandwich them together with half the icing.
Spread the remaining icing over the top and sides of the cake, swirling it to give a frosted appearance.