Chocolate Gateau

2. Sift together the flour, cocoa powder, sugar, baking powder and bicarbonate of soda and mix well.

3. Add the golden syrup, egg yolks, milk and oil. Beat thoroughly until smooth. Whisk the egg whites until stiff then fold into the chocolate mixture. Divide between the tins and cook in the centre of the oven for about 40 minutes until risen and firm to the touch. Cool slightly in the tins then cool on wire racks.

4. For the filling and icing, melt the butter and chocolate together then remove from the heat and stir in the soured cream. Mix well and chill.

5. Half the sponges horizontally. Set the base on a plate and spread with half the whipped double cream.

6. Top with the next layer of sponge and spread with a third of the chocolate mixture. Finish sandwiching the layers with the rest of the cream then cover the top and sides with the rest of the chocolate mixture. Chill until ready to serve.