350g of self-lifting flour
4 tablespoons cocoa powder
2 teaspoons soda baking
300g sugar Caster
4 eggs, smoothie
300 ml sunflower oil
300 ml semiskimmed milk
4 tablespoons gold syrup
For coating and filling:
6 tablespoons cocoa powder
5 tablespoons milk
Pinch of salt
Preheat oven to 180 º C/350F/gas mark 4. Grease and line two 18 cm (8 inches) sandwich cans.
Sift the flour, cocoa and baking soda in a bowl. Add sugar and mix well.
Make a well in the center and add the syrup, eggs, oil and milk. Beat well with electric robe until smooth.
Spoon the mixture into the two cans and bake for 25-30 minutes until it has increased and firm to the touch. Remove from oven, let cool before going to a cooling shelf.
To make your Frosting chocolate ice cream:-
Slowly and gently melt the butter in a skillet. Add the cocoa and heat, cook gently for a minute or so, add the coffee and icing sugar. Add the milk slowly to a rigid consistency and keep Stirling until it has a shiny and smooth paste. Let it cool, stirming occasionally to stop a crusted shape
Use 1/3 to sandwich your cake together, and 2/3 for the topping and sides.