2 cups Chelsea Caster Sugar
3 cups self-raising flour
2 tsp baking soda
1/2 cup cocoa powder
4 eggs, separated
2 cups low fat milk
2 Tbsp malt vinegar
2 Tbsp Chelsea Golden Syrup
2 tsp vanilla essence
1 1/2 cups oil (rice bran, canola, soya or light olive oil)

Filling:
150ml cream, whipped

Icing:
2 cups Chelsea Rich Chocolate Icing Sugar
25g butter
1-2 Tbsp hot water

Preheat oven to 180 degrees Celsius. Grease and line with baking paper two 23-25cm cake tins (preferable spring sided tins).
Set out three medium-large bowls. Into the first bowl place sugar, flour, baking soda and cocoa, mix well.
Second bowl: mix together 4 egg yolks, milk, vinegar, golden syrup, vanilla and oil.
Third bowl: beat egg whites with an electric mixer until soft and frothy white.
Pour the liquid ingredients from the second bowl into the first bowl, mix well with an electric mixer.
Gently fold in egg whites with a metal spoon, until just combined. Pour the mixture evenly between the two prepared tins, bake for 35 minutes (or until a skewer inserted comes out clean). Cool in tins for 5 minutes then invert onto a wire rack to cool. Peel off baking paper.

To serve: spread one cake with whipped cream, place the other cake on top, ice top with Chocolate Icing.

Chocolate Icing:
In a microwave jug or bowl heat butter and water on high for 30-40 seconds until butter is melted. Beat in Chocolate Icing sugar until smooth - add extra if required.