Preheat the oven to 180°C/160°Fan/Gas 4.
In a large bowl mix the cocoa and water together with a wooden spoon until smooth, then add the butter, Lyle’s Golden Syrup®, Tate & Lyle® Golden Caster Sugar, eggs and milk. Mix again, then sift over the flour and baking powder to make a thick batter.
Spoon the mixture into the cake tins and bake on the middle shelf of the oven for 30 minutes or until risen and a fine skewer comes out clean when inserted in the centre of the cakes.
Leave to cool for 10 minutes, then turn out onto a wire rack and discard the parchment.
For the filling and icing, combine the chocolate, cream and golden syrup in a heatproof bowl set over a pan of simmering water until melted, for about 5 minutes. Stir constantly, then remove from the heat and leave to cool and thicken to a spreading consistency.
Sandwich the cakes together with about half of the chocolate cream, arrange on a plate, then use a palette knife to spread the rest decoratively over the top. Decorate with the chocolates and serve.
Recipe courtesy of Lyle's Golden Syrup®